About

Beetroot Chutney

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I just love Beetroot in any form. :) I first tasted this chutney at my hubby's friend's house in Mysore. It was very tasty.. Goes well with steam rice.. 

Here's d recipe :)


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Beetroot Chutney

Yield: 3-4 servings
Author: Namitha Shenoy
Prep time: 5 MCook time: 5 MTotal time: 10 M
A tasty chutney with beetroot which goes well with hot rice

Ingredients:

  • Beetroot (peeled) - 1 medium
  • Fresh coconut (grated) - ½ cup
  • Dry red chillies - 3 nos
  • Tamarind - small piece
  • Mustard seeds - ½ tsp
  • Asafoetida - a pinch
  • Coconut oil - 1 tsp
  • Salt to taste

Instructions:

  1. Wash and peel beetroot. Cut it into 4 halves and blanch it in boiling water for 5 mins. Strain the water and allow to cool.
  2. In a pan, allow oil to heat. Roast the dry chillies. Once done, keep it aside. In the same oil add mustard seeds and asafoetida and wait until mustard splatters and asafoetida changes its colour and release a pleasant aroma. Let it cool.
  3. Grate the blanched beetroot. In a mixer jar, add coconut, red chillies, mustard seeds and asafoetida, salt and grind to a smooth paste. Add grated beetroot to this and grind again until its smooth. Add water if required.
  4. Take it in a serving bowl. Check salt and add if required.
  5. Finally, season this with mustard seeds, urad dal and curry leaves fried in coconut oil. :)
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