Beetroot Chutney is a quick and easy chutney made with beetroot. Let us learn to make Beetroot Chutney Recipe with step by step pictures.
Beetroot Chutney is a quick and easy chutney to go along with idli, dosa or even rice.The consistency of the chutney makes it more versatile to pair even with rice.
I wanted to try this beetroot chutney since a long time.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 months ago.But I was waiting for a pink prop to click and post and when I found it recently the first thing was to try this chutney and here is the post. We had it soft mini oothapams!
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Beetroot Chutney
Ingredients
- 1 and 1/2 cups beetroot
- 1/4 cup coconut
To roast & grind
- 2 tsp oil
- 2 tbsp urad dal
- 1 tbsp chana dal
- 1/2 tsp jeera
- 2 large red chilli
- 2 nos garlic
- 1 tsp tamarind
To temper:
- 2 tsp oil
- 1 tsp mustard seeds
- few nos curry leaves
- a pinch hing
Instructions
- To a kadai - add all the items listed under 'to roast and grind', roast until golden brown then switch off. Add tamarind give a quick toss and transfer to a plate.
- Now add beetroot in the same kadai and saute for 3-5 mins along with required salt.
- Cook covered for 5 mins, then toss well add coconut and the roasted items, give a quite saute and switch off. Cool down then grind it a bit coarse with required water.
- Heat oil - add the items listed under 'to temper', let it splutter. Add to chutney mix well. Add required salt if needed.
- Serve Beetroot Chutney with idli/dosa.
Video
Notes
- My chillies are very spicy so added just 2.
- If you want you can add 3 or 4 according to the spice level of the chilli but make sure to add more spice than for our usual chutney as this chutney gives a mild sweetness.
- It gives good quantity so you can make it when you have guests too.
How to make Beetroot Chutney
- To a kadai – add all the items listed under ‘to roast and grind’, roast until golden brown then switch off.Add tamarind give a quick toss and transfer to a plate.
- Now add beetroot in the same kadai and saute for 3-5 mins along with required salt.
- Cook covered for 5 mins, then toss well add coconut and the roasted items, give a quite saute and switch off.Cool down then grind it a bit coarse.
- Heat oil – add the items listed under ‘to temper’, let it splutter.Add to chutney mix well.Add required salt if needed.
Serve with idli/dosa.
Healthy and tasty beetroot chutney ready!
Expert Tips
- My chillies are very spicy so added just 2.
- If you want you can add 3 or 4 according to the spice level of the chilli but make sure to add more spice than for our usual chutney as this chutney gives a mild sweetness.
- It gives good quantity so you can make it when you have guests too.
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