Beetroot chutney recipe

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Learn how to make a delicious beetroot chutney with this step-by-step recipe, complete with pictures. Beetroot chutney is not only incredibly tasty but also very easy to prepare. It requires beetroot, red chili, gram dal (kadlebele or chana dal), urad dal, coconut, and a flavorful tempering.

Serve this beetroot chutney alongside rice, dosa, or idli. It's a delightful way to incorporate vegetables into your diet. When combined with hot steaming rice and coconut oil, the beetroot chutney becomes a heavenly treat.

Beetroot is a highly nutritious vegetable with numerous medicinal properties. It is considered a superfood, containing potassium, magnesium, iron, vitamins A, B6, and C, folic acid, carbohydrates, protein, antioxidants, and soluble fiber. Studies have shown that increasing the consumption of beetroot and similar vegetables can reduce the risk of obesity, diabetes, and heart disease. Beetroot also aids in weight loss, promotes a healthy complexion and hair, and boosts energy levels.

In this beetroot chutney recipe, I have finely chopped the beetroot. However, you can also grate the beetroot to reduce the cooking time. It is not necessary to cook the beetroot until it becomes very soft; a few minutes of cooking should be sufficient. Additionally, this recipe does not include onion and garlic. If desired, you can fry them after frying the dals.

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Prep Time 10

Cook Time 5

Total Time 15

Course Breakfast

Cuisine Indian

Servings

Calories 616 kcal

Ingredients

1 beetroot
1/4 cup grated coconut
2-3 red chilli
2 tsp gram dal
1 tsp urad dal
A small marble sized tamarind
Salt as per your taste
1 tsp cooking oil

Ingredients for tempering:

1 tbsp cooking oil
1/2 tsp mustard seeds
1 red chilli
4 curry leaves
A pinch of asafoetida

Instructions

Heat 1 tsp of oil in a frying pan. Add in red chili, gram dal and urad dal.
Start frying under low-medium flame. Roast until dals turn brown. Set it aside.
Next add in peeled and finely chopped beetroot. You can grate the beetroot too. Start frying it under high flame for a minute. You can add either garlic or onion, if you like it that way.
Add in little water, close the lid and cook for 5 minutes. Wait until cool.
Take roasted ingredients in a mixie jar. Add in fresh grated coconut. Grind it for a while.
Add in cooked beetroot.
Add in salt and tamarind as per your taste.
Grind until fine by adding required water.
Next transfer it into a serving bowl. Temper it with oil, red chili, mustard seeds, curry leaves and asafoetida. This chutney tastes good with rice or dosa or idli.