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.
Ingredients
- 2 teaspoon Oil
- 1 tablespoon 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 teaspoon Tamarind Pulp
- For Seasoning:
- 1 teaspoon Oil
- ½ teaspoon Mustard Seeds / Kaduku
- ½ teaspoon Urad dal / Ulundu Paruppu
Instructions
- Heat 2 teaspoon 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 teaspoon 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
Nutrition Facts
Beetroot Chutney Recipe
Amount per Serving
Calories
45
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.2
g
1
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
3
mg
0
%
Potassium
92
mg
3
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
215
IU
4
%
Vitamin C
33
mg
40
%
Calcium
9
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.