Beetroot chutney is healthy and colourful blend of beetroot with spices. Its a nutritious side dish that goes well with idly, dosai and chapathi. Step by step instruction for the recipe is given below. So don’t wait to try this yummy recipe.
Ingredients (serves 3) preparation time – 5 mins; cooking time- 10 mins
- Beetroot – 1
- Coconut – 1/4 cup
- few curry leaves
- 2 – 3 red chilies (according to your spice level)
- shallots – 7-8
- garlic cloves – 7 – 8
- ginger – a tiny piece
- tamarind – a small piece
- cumin seeds – 1/2 tsp
- coriander seeds – 1 tsp
- channa dal – 1 tsp
- rock salt – 1/4 tsp
- asafetida powder – 1/4 tsp
- groundnut oil- 100 ml
Method
Wash, peel and grate the beetroot. Grating them takes a lesser time to cook. You can also chop them into small pieces but takes a longer time to cook.
Keet a kadai in medium flame and add 2 tbsp of groundnut oil. Groundnut oil gives a nice flavor to the chutney. Once the oil turns hot add cumin seeds, channa dal and corriander seeds. Fry them for 1 min till you get a nice aroma. Then add ginger and garlic cloves.
After a min add coconut, red chilies, curry leaves and tamarind. Sauté them till the onions get a nice golden brown colour. Finally add the grated beetroot and sauté them till the raw smell of beetroot goes away. this may take 3 – 4 mins.
Cool the contents and grind them into a fine paste by adding a little water. I had used stone mortar to grind you can use blender too.
Temper them with mustard seeds, asafetida powder and curry leaves.
This is a very simple, delicious recipe. Do try our recipe and post your comments. If you like our recipe subscribe to our channel. The video description of the recipe is given in the link below.
The Sprouts 