Beetroot Chutney Recipe | How to make Beetroot Chutney

Beetroot Chutney Recipe | How to make Beetroot Chutney recipe with step by step pictures and instructions. Beetroot Chutney is healthy and nutritious side dish for Idli/dosa or can be used as spread for Paratha. It is so colorful, sweet tangy and spicy. Best way to include beetroot for kids. I made it in same way as I do other vegetable chutney without using coconut. You can use coconut too if you like but I skipped it.

I was thinking if my kids or hubby will like beetroot chutney. To my surprise both of them liked it and it is difficult to find out what we have used. Saute the beetroot nicely to get rid of raw flavor.  This is my second recipe in A to Z Chutney series where B for Beetroot Chutney. Check what I have made for other alphabets

A – Allam Chutney

Do try and let me know your feedback. You can also try the below recipes

Garlic Chutney

Coriander coconut chutney

Green Chutney

Snake gourd Chutney

Balti Sauce

Homemade Rasam Powder

Homemade Cream Cheese

Butterscotch Sauce

Pizza Sauce

Serves 2

108

Beetroot Chutney Recipe | How to make Beetroot Chutney

Beetroot Chutney is healthy and nutritious side dish for Idli/dosa or can be used as spread for Paratha

15 minPrep Time

5 minCook Time

20 minTotal Time

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5 based on 2 review(s)

Ingredients

• Beetroot 1/2 cup grated
• Mustard 1/2 tsp
• Chana dal 1 tbsp
• Urad dal 2 tsp
• Oil 2 tsp
• Red chilli 4-5
• Tamarind small ball size
• Curry leaves few
• Coriander leaves 1 tbsp chopped
• Salt as required
To Temper
• Oil 1 tsp
• Mustard 1/2 tsp
• Urad dal 1/2 tsp
• Curry leaves few

Instructions

1. Peel the skin, wash, grate the beetroot and keep it ready.
2. Heat 2 tsp oil and temper with mustard, urad dal, chana dal and red chilli
3. Once it browns add the curry leaves and coriander leaves
4. Then add the grated beetroot.
5. Saute for 3-4 minutes till the raw smell goes
6. Cool down and transfer to mixer
7. Add small ball size tamarind to the mixture.
8. Grind into smooth paste
9. Transfer to bowl
10. Heat oil and temper with mustard, urad dal and curry leaves. Once it browns add to the chutney.
11. Beetroot chutney is ready. Serve it with idli/dosa

Notes

Adjust the spices according to sweetness of beetroot

Saute the beetroot nicely to get rid of raw flavor

Nutrition

Calories

108 cal

Fat

7 g

Carbs

10 g

Protein

2 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

283

https://www.namscorner.com/beetroot-chutney-recipe-how-to-make-beetroot-chutney/

How to make Beetroot Chutney with step by step pictures

Peel the skin, wash, grate the beetroot and keep it ready.

Heat 2 tsp oil and temper with mustard, urad dal, chana dal and red chilli

Once it browns add the curry leaves and coriander leaves

Then add the grated beetroot.

Saute for 3-4 minutes till the raw smell goes

Cool down and transfer to mixer

Add small ball size tamarind to the mixture.

Grind into smooth paste

Transfer to bowl

Heat oil and temper with mustard, urad dal and curry leaves. Once it browns add to the chutney.

Beetroot chutney is ready. Serve it with idli/dosa

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#108

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