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Beetroot chutney recipe

Beetroot chutney recipe a quick and easy chutney made with beetroot.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Author Sharmilee J


  • 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


  • 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 with idli/dosa.


  • 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.