Beet Salad with Spicy Grape Chutney
Ingredients
- 2 large beets
- 2 tablespoons grape chutney (see below for recipe)
- ½ teaspoon white vinegar
- Juice from ½ lemon
- ½ teaspoon rock salt (or to taste)
- Fistful of fresh mint, roughly chopped
- For the chutney (adapted from maduja.com)
- 1 cup green grapes, halved
- 1 cup black grapes, halved
- 1 dried red chili
- 1 teaspoon panch phoron (indian spice mix of whole nigella, cumin, mustard, fennel & fenugreek seeds)
- 1 teaspoon fresh ginger, grated
- Juice from ½ lemon
- Zest from ½ lemon
- 2 tablespoons brown sugar
- ¼ teaspoon smoked paprika or cayenne pepper
- Pinch of salt
- 1½ cup water
- 1 tablespoon light olive oil
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