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Beet Chutney

['1/4 cup extra-virgin olive oil', '1 3/4 cups chopped red onion', '1 2-inch-diameter beet, peeled, cut into 1/4-inch cubes', '1/2 cup water', '1/2 cup red wine vinegar', '3 tablespoons raisins', '3 tablespoons sugar', '2 teaspoons chopped peeled fresh ginger', '1 teaspoon yellow mustard seeds', 'Pinch of cumin seeds']

Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and beet cubes. Cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add 1/2 cup water. Increase heat to high and boil until mixture is thick, about 5 minutes. Add vinegar, raisins, sugar, ginger, mustard seeds, and pinch of cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.

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