Beetroot Chutney

For many of my friends in Chennai/Bangalore Beetroot Chutney is very new. But in my place this chutney is very common and most of the people like it and I am also one among them. It has mix of 4 different tastes (sweet, salty, tangy and spicy). The advantage of this chutney is you can make this in a jiffy. Just you need time to peel the skin.

Let see how to prepare this colorful and tasty beetroot chutney.

Take your ingredients

Ingredients:

Beetroot – 2 medium sized (peeled and chopped roughly)

Oil – 1 ½ tsp

Urad dal – 1 tbsp

Red chili – 7 nos.

Tamarind – 1 gooseberry size

Jeera – 1 tsp

Garlic – 3 cloves (I used small variety)

Curry leaves

Salt as needed

For seasoning:

Oil – 1 tsp

Curry leaves

Method:

Take beetroot, wash and peel the skin. Chop roughly.

Take a pan and add oil. When the oil is hot, add Ural dal and fry till the color changes slightly.

Now add red chilies and curry leaves fry for 5 seconds.

Add roughly chopped beetroot and fry for 4 to 5 min. Stir occasionally.

Add cumin seeds and garlic, mix well and switch off the stove.

Now take tamarind and soak it with little water (1 tbsp.). This step is to make the tamarind soft for easy grinding.

Once the fried beetroot come to normal temperature, take it to blender, add the soaked tamarind with water and required salt.

Add grind it to a nice paste. The chutney has to be thick so don’t add more water.

Transfer it so serving bowl.  Make seasoning and add in to chutney.

Colorful beetroot chutney is ready to serve with hot rice. I like to have this chutney with curd rice also.

Note:

If you feel the chutney is not thick then, after grinding cook it for 5 mins or till it becomes thick.

Also you can add 2 tbsp of grated coconut and grind.