Beet Chutney Recipe -- Gluten Free, Vegan, Paleo, and Delicious

I love Indian food. It is so chock full of flavors and nutritious and delicious, but the best thing about it is it's generally very cheap to make. Not only that, it's quite versatile as well, and you can make it with nearly any ingredients you have on hand. 

I made up this recipe when I was trying to see how frugal of a meal I could make- I picked some mallow from my overgrown yard and made mallow chutney (yes, this recipe has been sitting in my drafts box for almost a year by now) and some red lentil dal and rice, but I wanted something else to go with it. And I had some beets sitting in my fridge, so why not that? That's why I love Indian food- whatever you want to make curry or chutney with, you can- I even made banana peel chutney once. 

Chutney is basically an Indian condiment. It can be sweet or sour or spicy, but usually, it is a mix of two or three of them. 

This chutney recipe is vegan, gluten free, refined sugar free, and paleo, as well as mostly allergy friendly (though it does have nuts).

Beet Chutney Recipe -- Gluten Free, Vegan, Paleo, and Delicious

Ingredients: 

3 tablespoons oil
3 cloves garlic
3 tablespoons almonds
1 teaspoon mustard seeds
1/2 teaspoon hot pepper flakes
1 teaspoon cumin
2 tablespoons sesame seeds
1 beet 
1 tablespoon and 1 teaspoon lemon juice
2 tablespoons jaggery syrup or alternative sweetener of choice
1/2 teaspoon salt
1/2 teaspoon powdered ginger
1/3 cup fresh cilantro

Instructions:

1. Heat up oil and add garlic, almond, mustard seeds, hot pepper flakes, cumin, and sesame seeds. Cook until it starts to get fragrant.

2. Roughly chop your beet and add it to the pan, cooking it, stirring occasionally, for approximately five minutes.

3. Blend up the mixture in a food processor until mostly smooth.

4. Chop fresh cilantro, and add the rest of the ingredients to the beet mixture.

5. Serve cold with your favorite Indian dishes.

Enjoy!

Are you a fan of Indian food? Do you like chutneys? What is your favorite type of chutney? Does this look like a recipe you'd try?