Monday, 23 September 2019


Beetroot chutney is a smart way to include the beet in your day to day diet. A fantastic accompaniment to hot steamed rice with a dash of fresh ghee. It is quite different from the usual thuvaiyals or chutnies, we made. This chutney stays fresh for 2 days in an airtight container in the refrigerator.

How to make?

Ingredients, we need:

Groundnut oil 2 tbsps
Chopped shallots 20 pcs/3/4 cup
Red Chillies 2 pcs
Kokum Rind 1 pc
Chana dal 50 gms
Shredded coconut one bowl
Garlic gloves 5 pcs
Curry leaves 20pcs
Shredded Beetroot one bowl
Jaggery powder 1 tsp
Rock salt 1 tsp
Asafoetida 2 pinches
Water 50 ml


Heat the pan with groundnut oil on medium flame.
Add red chillies.
Add chopped shallots next.
Followed by curry leaves
Once the shallots turn translucent add, chana dal.
Saute until dal fried golden brown.
Add shredded beetroot and saute until the water content absorbed.
Add shredded coconut and kodampuli/kokum rind.
Saute for a second.
Jaggery powder and rock salt are to be added.
The heat should be reduced in this stage
Sprinkle 2 pinches of asafoetida.
Switch off the flame and set aside to cool down.
Transfer the contents to a mixer jar.
Grind with 50 ml water into a coarse paste.

There is no need to temper the chutney because we fried everything to make a delicious chutney

Enjoy with Id;lis or hot steamed rice with ghee.

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