| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon avocado or other neutral oil
- 1 dried red chile
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon ground turmeric
- 2 medium beets, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
- 2 tablespoons brown sugar
- 1 tablespoon tamarind paste (or lemon juice)
- 1 teaspoon kosher salt, plus more as needed, optional
- 1/4 cup plus 2 tablespoons olive oil
- Two 8-ounce blocks halloumi, drained and cut into “steak fries”
- Freshly torn mint leaves, for garnish
- 1/2 cup pomegranate seeds
Instructions
- Turn the heat under a stovetop pressure cooker to medium-high and add the avocado oil. When the oil starts to shimmer, add the dried red chile. Cook, stirring, until deepened in color and puffed up, a few seconds. Add the cumin and fennel seeds and the turmeric and cook until deepened in color and flavor, about 30 seconds.
- Add the beets and stir to coat. Add the brown sugar, tamarind paste, salt, if using, and 3/4 cup water. Stir well. Secure the pressure cooker lid and bring to high pressure over medium-high heat. Once at a high pressure, cook for 13 minutes. Turn off the heat and carefully release the pressure using the quick-release valve, then remove the lid. Pour the contents into a blender along with 1/4 cup olive oil and process until smooth. Taste and adjust the seasoning until you like it.
- Meanwhile, add the remaining 2 tablespoons olive oil to a nonstick skillet over medium-low to medium heat. Pat the halloumi well with paper towels until it’s dry. Place the halloumi in the skillet and cook on each side until golden brown, about 2 minutes per side. Remove to a paper towel-lined plate.
- Spoon the beet chutney into a small side dish. Add the fries to a platter, then sprinkle with mint and pomegranate seeds. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 283 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 9 g |
| Cholesterol | 50 mg |
| Sodium | 538 mg |
| Serving Size | 1 of 8 servings |
| Calories | 283 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 9 g |
| Cholesterol | 50 mg |
| Sodium | 538 mg |
Reviews
I agree with Denise about calling it a chutney. But it is really good. I also used it on a charcuterie board with a variety of cheeses. It’s also pretty to look at.
I wouldn’t have called this beet chutney because it’s not… but who cares when it tastes this good? The salty halloumi and the earthy, sweet hot beet purée was divine.