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    You are here: Home / Recent Posts / Beetroot Chutney Recipe

    Beetroot Chutney Recipe

    Last Updated On: Jun 17, 2024 by Sharmilee J

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    Beetroot Chutney is a quick and easy chutney made using beetroot, lentils, spices and herbs. This is a healthy and nutritious dip that can be paired with breakfast dishes and snacks too. Learn to make Beetroot Chutney with step by step pictures and video.

    beetroot chutney served in a small bowl

    Beetroot Chutney is a quick chutney to go along with idli, dosa or even rice.The consistency of the chutney makes it more versatile to pair it with snacks, wraps, paratha, rice, roti, sandwiches etc.

    Jump to:
    • About Beetroot Chutney
    • Beetroot Chutney Video
    • Beetroot Chutney Ingredients
    • How to make Beetroot Chutney Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Beetroot Chutney

    Beetroot is a healthy and nutritious dip that can go well with idli, dosa, roti, wraps, paratha, rice, roti, sandwiches etc. Beetroot chutney is made using beetroot, chana dal, urad dal, garlic, red chilies, coconut and seasoned with a basic tempering using oil mustard seeds, curry leaves and hing.

    My family is really not fond of beetroot except myself as I love anything made with beets. So I always try to sneak in beets wherever possible and this chutney is one among them.

    My neighbor often makes this and whenever I hear its beetroot chutney for dinner/breakfast I was way too tempted and finally tried it few years ago. This chutney has a slight sweetness from beets, spice from red chilies and flavor from garlic and lentils.

    Beets Chutney or Beetroot Chutney is slightly tangy, spicy and goes well with idli, dosa or even soft oothapam. The vibrant pink color is so attractive especially if you have kids at home this chutney is a must try.

    beetroot chutney served in a bowl

    Beetroot Chutney Video

    Similar Recipes

    • Coconut chutney
    • Peanut chutney
    • Onion chutney

    Beetroot Chutney Ingredients

    • Beetroot – Choose fresh, tender and juicy beetroot – Trim the edges peel the skin rinse it well then cut into small cubes. You can grate and use it too.
    • Lentils – Urad dal and chana dal when roasted gives a great flavor to this chutney.
    • Chili, Garlic – Chili and garlic adds spice and flavor to the chutney.
    • Cumin seeds, Tamarind – Cumin seeds is added to aid in digestion. Tamarind is used to balance the sweetness and spice level.
    • Tempering – A basic tempering is done using oil, mustard seeds, curry leaves and hing.
    • Coconut – Coconut gives thickness and creaminess to the chutney.
    beetroot chutney ingredients

    How to make Beetroot Chutney Step by Step

    1.Heat 1 tablespoon oil – add 2 tablespoon whole urad dal, 1 tablespoon chana dal.

    add lentils to heated oil

    2.Add 4 kashmiri red chillies along with 2 garlic cloves, 1/2 teaspoon cumin seeds.

    add chilies, garlic, cumin seeds

    3.Saute until dals turns golden brown.

    saute until golden brown

    4.Add 1 and 1/2 cups beetroot(finely chopped).

    add chopped beetroot

    5.Saute for 2 minutes until raw smell leaves.

    saute for 2 minutes

    6.Add around 1/2 cup water give a quick mix let it start to boil.

    add water

    7.Cook for 5 minutes.

    cook covered

    8.Open give a quick mix and switch off.

    give a quick mix

    9.Transfer it to a bowl add 1/2 cup coconut along with salt to taste and 1 teaspoon tamarind.

    add coconut, salt, tamarind

    10.Add little water and grind it slightly coarse.

    grind to chutney consistency

    11.To the same kadai heat 2 teaspoon oil add 1 teaspoon mustard seeds let it splutter, then add few curry leaves, hing give a quick mix and switch off.

    prepare the tempering

    12.Add tempering to the chutney.

    add to chutney

    13.Mix it well.

    mix it well

    Beetroot Chutney is ready!

    beetroot chutney served in a small bowl

    Expert Tips

    • Beetoot – Choose beetroot that is firm, tender and juicy.
    • Spice – I used kashmiri red chilies so used 4. As beets gives a sweet taste add more chilies for spice. Add green chilies instead of red chilies for a different flavor.
    • Consistency – The consistency of this chutney should be slightly thick so that you can use it as a dip too.
    • Coconut – I have used fresh coconut pieces you can use desiccated coconut too. You can even add 1/4 cup coconut instead of 1/2 cup.
    • Flavor – You can even add 4 small onion, saute along with garlic.
    • Volume – It gives good volume so you can make it when you have guests too.

    Serving & Storage

    Beetroot Chutney can be served with idli, dosa, roti, rice, paratha, wraps etc. It keeps well in room temperature for 5-8 hours as it has coconut, but stays well for 3 days in fridge.

    FAQS

    1.How long does the chutney last?

    Beets chutney keeps well in room temperature for 5-6 hours only as it has coconut in it also depends on your location’s climatic conditions. But it keeps well for about 3 days in fridge.

    2.Do we get beetroot taste in this chutney?

    No not much as we are adding other ingredients for flavor and spice beetroot taste is very mild in this chutney also addition of coconut makes this chutney more like our regular chutney.

    beetroot chutney served in a small bowl

    If you have any more questions about this Beetroot Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Beetroot Chutney Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Beetroot Chutney Recipe

    Beetroot Chutney is a quick and easy chutney made using beetroot, lentils, spices and herbs. This is a healthy and nutritious dip that can be paired with breakfast dishes and snacks too. Learn to make Beetroot Chutney with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Servings4 people
    AuthorSharmilee J

    Ingredients

    • 1 and 1/2 cups beetroot
    • 1/2 cup coconut
    • 1 tablespoon oil
    • 2 tablespoon urad dal
    • 1 tablespoon chana dal
    • 1/2 teaspoon jeera
    • 4 kashmiri red chili
    • 2 garlic
    • 1 teaspoon tamarind

    To temper :

    • 2 teaspoon oil
    • 1 teaspoon mustard seeds
    • few nos curry leaves
    • a pinch hing

    Instructions

    • Heat 1 tablespoon oil – add 2 tablespoon whole urad dal, 1 tablespoon chana dal.
    • Add 4 kashmiri red chillies along with 2 garlic cloves, 1/2 teaspoon cumin seeds.
    • Saute until dals turns golden brown.
    • Add 1 and 1/2 cups beetroot(finely chopped).
    • Saute for 2 minutes until raw smell leaves.
    • Add around 1/2 cup water give a quick mix let it start to boil.
    • Cook for 5 minutes.
    • Open give a quick mix and switch off.
    • Transfer it to a bowl add 1/2 cup coconut along with salt to taste and 1 teaspoon tamarind.
    • Add little water and grind it slightly coarse.
    • To the same kadai heat 2 teaspoon oil add 1 teaspoon mustard seeds let it splutter, then add few curry leaves, hing give a quick mix and switch off.
    • Add tempering to the chutney.
    • Mix it well.
    • Beetroot Chutney is ready!

    Video

    Notes

    • Beetroot – Choose beetroot that is firm, tender and juicy.
    • Spice – I used kashmiri red chillies so used 4. As beets gives a sweet taste add more chillies for spice. Add green chilies instead of red chilies for a different flavor.
    • Consistency – The consistency of this chutney should be slightly thick so that you can use it as a dip too.
    • Coconut – I have used fresh coconut pieces you can use desiccated coconut too. You can even add 1/4 cup coconut instead of 1/2 cup.
    • Flavor – You can even add 4 small onion, saute along with garlic.
    • Volume – It gives good volume so you can make it when you have guests too.
    Nutrition Facts
    Beetroot Chutney Recipe
    Amount Per Serving (75 g)
    Calories 139 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g13%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 45mg2%
    Potassium 292mg8%
    Carbohydrates 17g6%
    Fiber 5g21%
    Sugar 6g7%
    Protein 4g8%
    Vitamin A 431IU9%
    Vitamin C 136mg165%
    Calcium 67mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: beetroot recipes, Chutneys, For Idli, Dosa, Recent Posts, Sharmis Passions

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