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
Beetroot Chutney Recipe | How to make Beetroot Chutney
Ingredients
- Beetroot ½ cup grated
- Mustard ½ 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 ½ tsp
- Urad dal ½ tsp
- Curry leaves few
Instructions
- 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
Notes
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
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