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
Servings 0
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
Adjust the spices according to sweetness of beetroot
Saute the beetroot nicely to get rid of raw flavor