Beetroot chutney recipe
Beetroot chutney recipe a quick and easy chutney made with beetroot.
- 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
- 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.