The carrots and beetroots are here in my garden, in all their vibrant glory. I will however, make an honest confession, I prefer Beet Greens to the red and vivid beetroot. My all-time favorite way of working with beet greens is with this simple and lively recipe, that has its share of fans, include two pint-sized ones in my household.
Today, however let us talk about Indian condiments and how I have an unusual one from the Southern India, with roasted beetroot, fresh mint and ginger. Most people, when thinking of chutney think of the sweet variety, most the kind found bottled in mainstream stores. These certainly have their place, and are probably inspired by the varieties from the eastern neck of the country, such as this one I have shared here.
However, these are just the tip of the iceberg, there are an assortment of savory chutneys that combine all kinds of seasonal herbs, spices and a plethora of nuts and chilies. Most people might have seen variations of the mint and cilantro condiment offered in Indian restaurants, usually with lentil wafers or samosas. But, the possibilities are endless. They can be made with coconut, walnuts, tangy stone fruits, pineapple and of as I am showing you here with red and brilliantly colored beetroot. Speaking of beetroots, they are a very nutritious vegetable, antioxidant and iron rich. I remember, many winters savoring my grandmother stew of carrots, beetroots and winter vegetables. I shall wait until winter to share the recipe with you, and if you want a head start on the recipe by all means pick up a copy of my cookbook.