Beetroot and Fig Chutney Recipe
Beetroot and Fig Chutney Recipe - Indian Chutney Recipes (Indian)
35 minIndian
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Dairy Free
- Pescatarian
- Halal
- Egg Free
Steps
- 1We begin making the Beetroot and Fig Chutney Recipe by heating a sauce pan with oil. Crackle few ajwain seeds.
- 2Then add in the chopped garlic. Saute for few minutes. Add in the Beetroot and figs. Saute for 20 minutes.
- 3Add in the nutmeg powder, red chilli powder, green chillies and add ¼ cup water and cook it till the vegetable is cooked.
- 4Serve the Beetroot and Fig Chutney Recipe along with stuffed paratha or Mixed Sprouts Coriander Dosa With Idli Dosa Batter.
Nutrition
- Calories
- 25kcal
- Protein
- 1g
- Carbs
- 5g
- Fat
- 1g
- Fiber
- 2g
- Sugar
- 2g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does beetroot and fig chutney recipe take to make?
About 35 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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