Beetroot Chutney

Don’t you just love the color of the beetroot? I feel good when my fingers and hands turn purple while chopping the beetroot…

Stir fry and juice are the two things I used to make with beetroot. The other day, while thinking of some new ways to cook beetroot, I came up with this recipe. As soon as I tasted it, I heard a round of applause by my taste buds. There is no doubt that I’ll be sticking with this recipe for a very long time, I mean really long.

Beetroot Chutney

Ingredients:

To Grind:

  • Beet root, cubed- 2, small
  • Ginger, chopped- 1 inch
  • Green chili- 1
  • Cilantro, chopped- 1 handful
  • Salt- 2 pinches

Seasoning:

  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Chana dal- 1 tsp
  • Urad dal- 1 tsp
  • Dry red whole chili- 2
  • Curry leaves- 1 sprig
  • Tamarind juice- 2 inch fresh tamarind soaked in 3 tbsp water
  • Salt- to taste

Instruction

  • Grind the above mentioned “to grind ingredients” into a smooth paste.
  • Heat a wide pan over medium heat, add oil, let oil turn hot.
  • Add mustard seeds and let it splutter.
  • First add the chana dal, stir constantly and let turn golden.
  • Immediately add urad dal and keep stiring, don’t burn the dals.
  • Add dry red chili and curry leaves, saute for a few seconds.
  • Pour the ground beetroot and combine well.
  • Strain the juice from the fresh tamarind and pour it to the beetroot.
  • Combine everything well and let cook for a few minutes.

  • If the mixture is getting dry, you could add a little water to it and cook it.
  • Taste it and add salt if needed.
  • Remove from the stove and transfer into a serving bowl.
  • This will in fact make a great side dish for rice, dosa, Idli, chapati etc.

 

Beetroot Chutney
 
Ingredients
To Grind
  • Beet root, cubed- 2, small
  • Ginger, chopped- 1 inch
  • Green chili- 1
  • Cilantro, chopped- 1 handful
  • Salt- 2 pinches
Seasoning
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Chana dal- 1 tsp
  • Urad dal- 1 tsp
  • Dry red whole chili- 2
  • Curry leaves- 1 sprig
  • Tamarind juice- 2 inch fresh tamarind soaked in 3 tbsp water
  • Salt- to taste
Instructions
  1. Grind the above mentioned "to grind ingredients" into a smooth paste.
  2. Heat a wide pan over medium heat, add oil, let oil turn hot.
  3. Add mustard seeds and let it splutter.
  4. First add the chana dal, stir constantly and let turn golden.
  5. Immediately add urad dal and keep stiring, don't burn the dals.
  6. Add dry red chili and curry leaves, saute for a few seconds.
  7. Pour the ground beetroot and combine well.
  8. Strain the juice from the fresh tamarind and pour it to the beetroot.
  9. Combine everything well and let cook for a few minutes.
  10. If the mixture is getting dry, you could add a little water to it and cook it.
  11. Taste it and add salt if needed.
  12. Remove from the stove and transfer into a serving bowl.
  13. This will in fact make a great side dish for rice, dosa, Idli, chapati etc.

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