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Beet Chutney

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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 tablespoon raisins

3 tablespoons sugar

2 teaspoons chopped peeled fresh ginger

1 teaspoon yellow mustard seeds

Pinch of cumin seeds

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