Beetroot Chutney is a quick and easy chutney made using beetroot, lentils, spices and herbs. This is a healthy and nutritious dip that can be paired with breakfast dishes and snacks too. Learn to make Beetroot Chutney with step by step pictures and video.
Beetroot Chutney is a quick chutney to go along with idli, dosa or even rice.The consistency of the chutney makes it more versatile to pair it with snacks, wraps, paratha, rice, roti, sandwiches etc.
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About Beetroot Chutney
Beetroot is a healthy and nutritious dip that can go well with idli, dosa, roti, wraps, paratha, rice, roti, sandwiches etc. Beetroot chutney is made using beetroot, chana dal, urad dal, garlic, red chilies, coconut and seasoned with a basic tempering using oil mustard seeds, curry leaves and hing.
My family is really not fond of beetroot except myself as I love anything made with beets. So I always try to sneak in beets wherever possible and this chutney is one among them.
My neighbor often makes this and whenever I hear its beetroot chutney for dinner/breakfast I was way too tempted and finally tried it few years ago. This chutney has a slight sweetness from beets, spice from red chilies and flavor from garlic and lentils.
Beets Chutney or Beetroot Chutney is slightly tangy, spicy and goes well with idli, dosa or even soft oothapam. The vibrant pink color is so attractive especially if you have kids at home this chutney is a must try.
Beetroot Chutney Video
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Beetroot Chutney Ingredients
- Beetroot – Choose fresh, tender and juicy beetroot – Trim the edges peel the skin rinse it well then cut into small cubes. You can grate and use it too.
- Lentils – Urad dal and chana dal when roasted gives a great flavor to this chutney.
- Chili, Garlic – Chili and garlic adds spice and flavor to the chutney.
- Cumin seeds, Tamarind – Cumin seeds is added to aid in digestion. Tamarind is used to balance the sweetness and spice level.
- Tempering – A basic tempering is done using oil, mustard seeds, curry leaves and hing.
- Coconut – Coconut gives thickness and creaminess to the chutney.
How to make Beetroot Chutney Step by Step
1.Heat 1 tablespoon oil – add 2 tablespoon whole urad dal, 1 tablespoon chana dal.
2.Add 4 kashmiri red chillies along with 2 garlic cloves, 1/2 teaspoon cumin seeds.
3.Saute until dals turns golden brown.
4.Add 1 and 1/2 cups beetroot(finely chopped).
5.Saute for 2 minutes until raw smell leaves.
6.Add around 1/2 cup water give a quick mix let it start to boil.
7.Cook for 5 minutes.
8.Open give a quick mix and switch off.
9.Transfer it to a bowl add 1/2 cup coconut along with salt to taste and 1 teaspoon tamarind.
10.Add little water and grind it slightly coarse.
11.To the same kadai heat 2 teaspoon oil add 1 teaspoon mustard seeds let it splutter, then add few curry leaves, hing give a quick mix and switch off.
12.Add tempering to the chutney.
13.Mix it well.
Beetroot Chutney is ready!
Expert Tips
- Beetoot – Choose beetroot that is firm, tender and juicy.
- Spice – I used kashmiri red chilies so used 4. As beets gives a sweet taste add more chilies for spice. Add green chilies instead of red chilies for a different flavor.
- Consistency – The consistency of this chutney should be slightly thick so that you can use it as a dip too.
- Coconut – I have used fresh coconut pieces you can use desiccated coconut too. You can even add 1/4 cup coconut instead of 1/2 cup.
- Flavor – You can even add 4 small onion, saute along with garlic.
- Volume – It gives good volume so you can make it when you have guests too.
Serving & Storage
Beetroot Chutney can be served with idli, dosa, roti, rice, paratha, wraps etc. It keeps well in room temperature for 5-8 hours as it has coconut, but stays well for 3 days in fridge.
FAQS
1.How long does the chutney last?
Beets chutney keeps well in room temperature for 5-6 hours only as it has coconut in it also depends on your location’s climatic conditions. But it keeps well for about 3 days in fridge.
2.Do we get beetroot taste in this chutney?
No not much as we are adding other ingredients for flavor and spice beetroot taste is very mild in this chutney also addition of coconut makes this chutney more like our regular chutney.
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📖 Recipe Card
Beetroot Chutney Recipe
Ingredients
- 1 and 1/2 cups beetroot
- 1/2 cup coconut
- 1 tablespoon oil
- 2 tablespoon urad dal
- 1 tablespoon chana dal
- 1/2 teaspoon jeera
- 4 kashmiri red chili
- 2 garlic
- 1 teaspoon tamarind
To temper :
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- few nos curry leaves
- a pinch hing
Instructions
- Heat 1 tablespoon oil – add 2 tablespoon whole urad dal, 1 tablespoon chana dal.
- Add 4 kashmiri red chillies along with 2 garlic cloves, 1/2 teaspoon cumin seeds.
- Saute until dals turns golden brown.
- Add 1 and 1/2 cups beetroot(finely chopped).
- Saute for 2 minutes until raw smell leaves.
- Add around 1/2 cup water give a quick mix let it start to boil.
- Cook for 5 minutes.
- Open give a quick mix and switch off.
- Transfer it to a bowl add 1/2 cup coconut along with salt to taste and 1 teaspoon tamarind.
- Add little water and grind it slightly coarse.
- To the same kadai heat 2 teaspoon oil add 1 teaspoon mustard seeds let it splutter, then add few curry leaves, hing give a quick mix and switch off.
- Add tempering to the chutney.
- Mix it well.
- Beetroot Chutney is ready!
Video
Notes
- Beetroot – Choose beetroot that is firm, tender and juicy.
- Spice – I used kashmiri red chillies so used 4. As beets gives a sweet taste add more chillies for spice. Add green chilies instead of red chilies for a different flavor.
- Consistency – The consistency of this chutney should be slightly thick so that you can use it as a dip too.
- Coconut – I have used fresh coconut pieces you can use desiccated coconut too. You can even add 1/4 cup coconut instead of 1/2 cup.
- Flavor – You can even add 4 small onion, saute along with garlic.
- Volume – It gives good volume so you can make it when you have guests too.
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