Beetroot Chutney Recipe

Time and servings

Prep time	5 min
Cook time	10 min
Total time	15 min
Serves	4 servings

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Ingredients

• 3 tsp oil
• 1 tbsp urad dal
• 1 tbsp chana dal
• ½ tsp cumin / jeera
• 3 dried red chilli
• 1 inch ginger
• 1½ cup beetroot (chopped)
• ¾ tsp salt
• ¾ cup water
• 1 cup coconut (grated)
• small ball sized tamarind

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for tempering:

• 2 tsp oil
• 1 tsp mustard
• ½ tsp urad dal
• 1 dried red chilli
• few curry leaves

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Instructions

1. firstly, in a large kadai heat 3 tsp oil and roast 1 tbsp urad dal, 1 tbsp chana dal, ½ tsp cumin and 3 dried red chilli.
2. add 1-inch ginger, 1½ cup beetroot and ½ tsp salt.
3. saute for 2 minutes.
4. now add ¼ cup water, cover and cook for 10 minutes.
5. cook until the beetroot is softened.
6. cool completely, and transfer to the blender.
7. add in 1 cup coconut, small ball sized tamarind, ¼ tsp salt and ½ cup water.
8. blend to smooth paste adding more water if required.
9. now prepare the tempering by heating 2 tsp oil.
10. once the oil is hot, add 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli, few curry leaves and allow to splutter.
11. pour the tempering over beetroot chutney and mix well.
12. finally, enjoy beetroot chutney with idli, dosa or rice.

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Step-by-step

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Video

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Notes

• firstly, you can alternatively use green chilli for spiciness. however red chilli will enhance the colour of beetroot chutney.
• also, coconut can be replaced with roasted peanuts for creamy texture.
• additionally, add a small clove of garlic for variation.
• finally, beetroot chutney recipes stay good for 2-3 days when refrigerated.