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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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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side dishes
Cuisine Indian
Servings 4 servings
Calories 45 kcal

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

Calories: 45kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 3mgPotassium: 92mgFiber: 1gSugar: 2gVitamin A: 215IUVitamin C: 33mgCalcium: 9mgIron: 0.4mg
Keyword beetroot chutney, chutney recipe
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