Beetroot Chutney Recipe
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.
Servings4 people
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.
Nutrition Facts
Beetroot Chutney Recipe
Amount Per Serving (75 g)
Calories 139
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 45mg2%
Potassium 292mg8%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 6g7%
Protein 4g8%
Vitamin A 431IU9%
Vitamin C 136mg165%
Calcium 67mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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