Chukandar ke Saath Khuskhus
(Beet and poppy seed chutney)

This recipe was in a book of notes from my grandmother, and has an amazing taste. The texture can be adjusted to your liking. I prefer it chunky, speckled with poppy seeds. Sweetened with honey, this lemony chutney goes well with grilled fish, but can also be tossed in a salad to add texture and colour.



Ingredients
1 tbsp olive oil
2 tbsp poppy seeds
2 cups beets, peeled and cut into 1-inch cubes
3 1/3 cups water
3 tbsp honey
1/2 tsp salt
juice of 1 lemon

Method
In a medium, heavy-bottomed pan with a lid, heat the oil over medium heat.
Add the poppy seeds and cook, stirring for 1 minute.
Add the beets and cook until well-coated with seeds.
Increase the heat to high and add the water, honey and salt, and bring to a boil.
Reduce the heat to medium and simmer until the beets are tender and cooked through, about 20 minutes.
Add additional water if required to keep a syrupy consistence. Remove from heat.
Add the lemon juice and stir well.
Let cool, uncovered, to room temperature and store in the refrigerator in an airtight glass container (the beets will stain any other type of container) for up to 2 weeks.