Peel beetroot and cut to big pieces.Pressure cook or microwave till the beetroot chunks are cooked .
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.
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 .
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 .
Serve beetroot chutney with hot rice / idli / dosa
If you don’t want garlic you can replace it with hing.
This chutney stays well even without fridge for 2-3 days.