Beetroot chutney recipe, How to make beetroot chutney

Beetroot chutney recipe with step by step pictures and video.This is a quick and easy chutney to go along with idli, dosa or even rice.The consistency of the chutney makes it more versatile to pair even with rice.

I wanted to try this beetroot chutney since a long time.My neighbor often makes this and whenever I hear its beetroot chutney for dinner/breakfast I was way too tempted and finally tried it few months ago.But I was waiting for a pink prop to click and post and when I found it recently the first thing was to try this chutney and here is the post

We had it soft mini oothapams!

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

To temper:

• 2 tsp oil
• 1 tsp mustard seeds
• few nos curry leaves
• a pinch hing

1. 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.
2. Now add beetroot in the same kadai and saute for 3-5 mins along with required salt.
3. 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.
4. Heat oil – add the items listed under ‘to temper’, let it splutter.Add to chutney mix well.Add required salt if needed.
5. 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.

How to make beetroot chutney recipe:

1. 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.
2. Now add beetroot in the same kadai and saute for 3-5 mins along with required salt.
   
3. 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.
   
4. 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.

Healthy and tasty beetroot chutney ready!

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