Beetroot Chutney – Beetroot Coconut Chutney

Beetroot Chutney, the very name is so unique.. I am not a big fan of beetroot, all I end up making is this simple poriyal or this soup! My favourite is halwa though 🙂 I can’t think of anything else. I had some beetroots sitting in the fridge and did not want to make the same old dishes as above. So made this chutney, though I was skeptical in the beginning. Trust me it tasted so good! Went on well with idli, dosa and even with hot rice.

Now to the recipe..

Beetroot Chutney Ingredients:

• Beetroot – 2 (small)
• Coconut – 1/4 cup (grated)
• Red chillies – 2 to 3
• Chana Dal – 1 tbsp
• Urad Dal – 1 tbsp
• Salt – as needed
• Tamarind paste – 1/2 tsp
• Oil – 1 tsp + 1 tsp
• Mustard – 1 tsp
• Asafoetida – a pinch
• Curry leaves – a sprig

• Heat a pan with 1 tsp of oil and roast the red chillies until brown. Keep it aside. In the same oil roast chana Dal and urad Dal until golden brown. Keep it aside.

• In the same pan, add the peeled/chopped beetroot. Cook covered for 5-7 mins until soft. Add the grated coconut and curry leaves. Sauté for a minute, no need to roast.

• Take the sautéed beetroot, red chillies, salt and tamarind paste in a mixer and grind it. Finally add the roasted chana Dal and urad Dal. Just pulse it once or twice.

• Heat a pan with oil and temper with mustard, asafoetida & curry leaves. Add the ground Beetroot Chutney to it and sauté for a couple of minutes.

Thats it! Nutritious Beetroot Chutney ready!

Serve with idli/dosa or rice.

1. U can add 2 cloves of garlic if u wish.
2. Skip chana/urad Dal and add roasted gram (pori kadalai). That will taste good too.

– By Sundari Nathan