Easy Beetroot Chutney

Beetroot Chutney is a healthy and easy side dish with beetroot and coconut. A delicious side for Idli, Dosa, and Rice.

South Indian Chutney Recipes:

Chutney is a traditional South Indian breakfast recipe that serves with Idli and Dosa. There are varieties of Chutney recipes like tomato chutney, onion chutney, peanut chutney and mint chutney.

Beetroot chutney is a healthy and simple chutney recipe with beetroot. It is an excellent way to include beetroot in the diet. Beetroot and Coconut together makes a delicious dessert.

Smart Cooking Tips:

1. You can grate the beetroot, grated beetroot gets cooked faster.

2. You can add tamarind paste or raw tamarind for a mild tangy taste.

Healthy Beetroot Recipes:

Beetroot is a healthy purple vegetable that is an excellent source of vitamin c, dietary fiber, magnesium, iron, and copper. Beet fiber helps to reduce cholesterol and supports heart health.

You can make varieties of recipes using beetroot, beetroot rice, beetroot juice and beetroot stir fry. This beetroot chutney is a delicious recipe with the beets. I mix this beetroot with the white rice and serve as a lunch or dinner with egg stir fry or potato fry.

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Easy Beetroot Chutney

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Beetroot Chutney is a healthy and easy side dish with beetroot and coconut. A delicious side for Idli, Dosa, and Rice.

Course: Side Dish

Cuisine: Indian

Servings: 8

Author: Antonet Roajer

Ingredients

• 2 cups Beetroot
• 1 cup Coconut Shredded
• 0.25 cup Chana Dal
• 2 tbsp Urad Dal
• 2 tbsp Oil + 1 tsp for tempering
• 6 no Dry Red Chilies
• 0.50 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 pinch Asafoetida (Hing)

Instructions

1. In a pan, heat oil, add dry red chilies, chana dal, urad dal and roast until the color changes to golden brown.

2. Add chopped beetroot and cook until the beetroot becomes soft. Add shredded coconut, mix well and allow to cool.

3. Add salt and grind to a smooth paste by adding water little by little using a blender.

4. For tempering the chutney: In a small saucepan, heat a tsp of oil, add mustard seeds and allow to splutter. Add urad dal and saute until the color changes to golden brown. Add asafoetida (Hing) and mix well.

5. Add the tempered items to the chutney, mix well and serve.

How to Serve Beetroot Chutney?

Serve beetroot chutney with idly, dosa and rice.