” Beetroot Chutney ” -chutney made from beetroot and spices.It is quick ,easy to prepare and a nice change from the regular chutneys.
For masala
For tempering
  1. Peel beetroot and cut to big pieces.Pressure cook or microwave till the beetroot chunks are cooked .
  2. Meanwhile, heat oil in a small pan. When oil is hot, add urad dal ,chana dal ,hing & red chillies fry till dal turns golden. Turn off the heat, add coconut & let it cool completely.
  3. Transfer the fried masala, cooked beet,tamarind and salt to a mixer / blender. Grind to a smooth paste.but don’t make super smooth. Taste test .
  4. Prepare the tempering .Heat oil in a small pan. When oil is hot, add mustard,garlic and curry leaves. Fry it until garlic turns golden brown. Now add grounded chutney to this.Bring a boil by stirring in between .
  5. Serve beetroot chutney with hot rice / idli / dosa
Recipe Notes
  • If you don’t want garlic you can replace it with hing.
  • This chutney stays well even without fridge for 2-3 days.


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