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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
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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