Beetroot Chutney

Generally, we use coconut chutney and tomato chutney for Idlis and Dosas. For a change, can we prepare Beetroot chutney? This can be excellent with rice as well, so simple, right? Let’s see how to make.

Ingredients

Beetroot -1
Grated Coconut – ½ cup
Green chilli – 5
Pearl onion – 10 (optional)
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – 1 leaflet
Cumin seeds – 1 tsp
Fennel seeds  – ¼ tsp
Oil for seasoning
Salt for taste

Steps

Remove the skin of beet root and grate.

Heat a pan and fry the beetroot until the raw smell goes out. No need to add oil or water. Just beet root alone.

Take out and add the fried beet, grated coconut, salt, and 4 green chilli into a mixer jar and fine grind.

In the same pan, add 2 tsp of oil and heat it. Once the oil is hot, add mustard seeds, urad dal, fennel seeds, and cumin seeds. Once the mustard starts spluttering, add curry leaves and the rest of one green chilli. If you use pearl onions, add the chopped onion in this step

That’s all. Now the wonderfully tasty Beetroot chutney is ready to serve. Try to post your comments. Share it with your friends.