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Food & Entertaining

Panella Cheese with Beet Chutney

Author: Chef Allan Schanbacher
Issue: December, 2008, Page 212
Makes 2 cups

1 large raw red beet, peeled and coarsely grated to make 1 cup
3 tablespoons brown sugar
½ teaspoon kosher salt
1 teaspoon curry powder (mild or hot, to taste)
¼ cup apple cider vinegar
¼ cup water
13-ounce jar prepared chutney

Photo by Werner Segarra
1. Place first 6 ingredients into a small lidded pot. Mix well and place over medium heat. Bring to a boil, reduce heat, and cover. Simmer 10 to 15 minutes or until almost all liquid is evaporated and beets are tender.
2. Add prepared chutney and mix well. Cook until mixture returns to a simmer. Remove and let cool. Place in an airtight container and keep in refrigerator 4 to 6 weeks.

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