Beetroot Chutney Recipe with step by step pictures. This chutney is quick and easy to prepare and a nice change from the regular coconut or tomato chutney.
Beetroot Chutney
Chutney make a great accompanyment for idli or dosa. I make them with any veg i have on hand. This is a chutney which i came up with couple of days back when i made my cornmeal idli. This chutney is made with beetroots and tomatoes. I love the colour of this chutney and it taste so yummy, It wont taste like beetroot at all.
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Ingredients for Beetroot Chutney
- Oil - 2 tsp
- Chana Dal / Kadalai Paruppu - 1 tblspn
- Dry Red Chillies - 2 to 3
- Garlic - 3 cloves
- Beetroot - 1 large peeled and chopped finely
- Tomato - 1 medium size chopped finely
- Salt to taste
- Tamarind Pulp - 1 tsp or to taste
For Seasoning:
- Oil - 1 tsp
- Mustard Seeds / Kaduku - ½ tsp
- Urad dal / Ulundu Paruppu - ½ tsp
Hope you will give this a try and let me know how it turns out for you..
How to Make Beetroot Chutney
- Heat 2 tsp oil in a pan, add in chana dal, chillies and garlic. Saute for couple of mins till it turns golden. Remove this to a mixer and cool it.
- In the same oil, add in beetroots and tomatoes. Saute this and cook for 5 to 8 mins till it is cooked.
- Remove it to the same blender. Add in salt and tamarind. Puree smoothly, add water if needed.
- Now pour this in a bowl.
- Heat 1 tsp oil in a pan, add in mustard and urad dal. Cook for few sec. Pour over chutney and mix well.
- Serve with idli or dosa.
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Beetroot Chutney Recipe
Beetroot Chutney Recipe with step by step pictures. This chutney is quick and easy to prepare and a nice change from the regular coconut or tomato chutney.
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Servings: 4 servings
Calories: 45kcal
Ingredients
- 2 tsp Oil
- 1 tbsp Chana Dal / Kadalai Paruppu
- 2 to 3 Dry Red Chillies
- 3 cloves Garlic
- 1 large peeled and chopped finely Beetroot
- 1 medium size chopped finely Tomato
- to taste Salt
- 1 tsp Tamarind Pulp
- For Seasoning:
- 1 tsp Oil
- ½ tsp Mustard Seeds / Kaduku
- ½ tsp Urad dal / Ulundu Paruppu
Instructions
- Heat 2 tsp oil in a pan, add in chana dal, chillies and garlic. Saute for couple of mins till it turns golden. Remove this to a mixer and cool it.
- In the same oil, add in beetroots and tomatoes. Saute this and cook for 5 to 8 mins till it is cooked.
- Remove it to the same blender. Add in salt and tamarind. Puree smoothly, add water if needed.
- Now pour this in a bowl.
- Heat 1 tsp oil in a pan, add in mustard and urad dal. Cook for few sec. Pour over chutney and mix well.
- Serve with idli or dosa.
Nutrition
Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 3mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 33mg | Calcium: 9mg | Iron: 0.4mg
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Beetroot Chutney Recipe Step by Step
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Shreya at Jumbodium
Looks yummy though I am not at all fond of beetroot still will try once for sure. Thank u for the share.
Anonymous
Hello, made the chutney today n it was yum. Thank you for sharing
Peo Ruben
Thanks
Unknown
I tried this today. I added some coconut while grinding as I remember my mom doing it... It was absolutely yummy 😋