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# Beetroot Chutney Recipe
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| **Prep time** | 5 min |
| **Cook time** | 10 min |
| **Total time** | 15 min |
| **Serves** | 4 servings |
## 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
### for tempering:
* 2 tsp oil
* 1 tsp mustard
* ½ tsp urad dal
* 1 dried red chilli
* few curry leaves
## 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.
## Step-by-step
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.
add 1-inch ginger, 1½ cup beetroot and ½ tsp salt.
saute for 2 minutes.
now add ¼ cup water, cover and cook for 10 minutes.
cook until the beetroot is softened.
cool completely, and transfer to the blender.
add in 1 cup coconut, small ball sized tamarind, ¼ tsp salt and ½ cup water.
blend to smooth paste adding more water if required.
now prepare the tempering by heating 2 tsp oil.
once the oil is hot, add 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli, few curry leaves and allow to splutter.
pour the tempering over beetroot chutney and mix well.
finally, enjoy **beetroot chutney** with [idli](https://hebbarskitchen.com/recipes/south-indian-idli-recipes/), [dosa](https://hebbarskitchen.com/recipes/south-indian-dosa-recipes/) or rice.
## Video
## 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.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/beetroot-chutney-recipe-beetroot-pachadi/](https://hebbarskitchen.com/beetroot-chutney-recipe-beetroot-pachadi/)
