Beetroot Chutney Recipe

Name: Beetroot Chutney Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 piece Beet (1 Beetroot grated); 2 sprig Curry leaves (1 sprig Curry leaves + 1 sprig Curry leaves); 2 pieces Green Chili (2 Green Chillies); 2 pinches Asafoetida (1 pinch Asafoetida (hing) + 1 pinch Asafoetida (hing)); 1 ½ tbsp Sesame Oil (1/2 tablespoon Sesame (Gingelly) Oil + 1 tablespoon Sesame (Gingelly) Oil); 1 tbsp Chana Dal (1 tablespoon Chana dal (Bengal Gram Dal)); 1 tbsp White Urad Dal (1 tablespoon White Urad Dal (Split)); ⅓ cup Coconut (1/3 cup Fresh coconut grated); ½ cup Water (1/2 cup Water); 0 pieces Table Salt (Salt to taste); ½ tbsp Mustard Seeds (1/2 tablespoon Mustard seeds (Rai/ Kadugu))

Beetroot Chutney Recipe - Indian Chutney Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
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Egg Free

Steps

1To begin making the Beetroot Chutney recipe, heat oil in pan.
2Add bengal gram and black gram, saute them till both lentils become golden in colour. Make sure you don’t burn them.
3Now add asafoetida, curry leaves and saute it for a few seconds.
4Add grated beetroot and chopped green chillies. Saute them for 5 to 6 minutes or till the raw aroma of beetroot goes away.
5Switch off the flame and add grated coconut, mix well. Let the mixture bit cool down.
6Once the mixture is cooled down, add it to a grinder jar. Add salt, some water and grind it in a smooth paste.
7Take the smooth paste in a bowl. Now we will start making the tempering for chutney.
8Heat oil in a tadka pan. Add mustard seeds and let them crackle.
9Now add curry leaves and pinch of asafoetida, mix well and switch off flame. Pour the tempering over beetroot chutney mixture. Mix well and Beetroot Chutney is ready to be served.
10Serve Beetroot Chutney along with Keerai Sambarand Steamed rice for a healthy and tasty weekday lunch or dinner.