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Beetroot Chutney

Beetroot Chutney is a quick and easy chutney made with beetroot. Let us learn to make Beetroot Chutney Recipe with step by step pictures.
Prep Time10 minutes
Cook Time15 minutes
Servings4 people
AuthorSharmilee J

Ingredients

  • 1 and 1/2 cups beetroot
  • 1/4 cup coconut

To roast & grind

  • 2 teaspoon oil
  • 2 tablespoon urad dal
  • 1 tablespoon chana dal
  • 1/2 teaspoon jeera
  • 2 large red chilli
  • 2 nos garlic
  • 1 teaspoon tamarind

To temper:

  • 2 teaspoon oil
  • 1 teaspoon 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.
Nutrition Facts
Beetroot Chutney
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.
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