Tangy Raw Beetroot & Tomato Chutney Recipe
Tangy Raw Beetroot & Tomato Chutney Recipe - Indian Chutney Recipes (Indian)
15 minIndian
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Dairy Free
- Pescatarian
- Halal
- Egg Free
Steps
- 1To begin making Tangy Raw Beetroot & Tomato Chutney Recipe, get all the ingredients prepped and handy.
- 2In a food processor, add coarsely chopped raw beetroots, coriander, tomatoes, chillies, and pulse till they form a coarse mix.
- 3Add lemon juice, salt to taste, and blend again for about 20 seconds or till the desired consistency, with the help of a little water. Take out into the serving bowl. Adjust lemon and salt to taste.
- 4Serve Tangy Raw Beetroot & Tomato Chutney Recipe with Carrot Onion Uttapam Recipe, Paruppu Podi Recipe and South Indian Filter Coffee Recipe for breakfast on a weekday.
Nutrition
- Calories
- 10kcal
- Protein
- 0g
- Carbs
- 2g
- Fat
- 0g
- Fiber
- 1g
- Sugar
- 1g
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 tangy raw beetroot & tomato chutney recipe take to make?
About 15 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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