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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
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
servings
Calories:
45
kcal
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:
45
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Sodium:
3
mg
|
Potassium:
92
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
215
IU
|
Vitamin C:
33
mg
|
Calcium:
9
mg
|
Iron:
0.4
mg
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