Beetroot Chutney

Often it so happens that one beetroot will remain unused in the fridge. All its companions would have been used for a palya or so, but somehow this one would be orphaned! And in a house with 5+ people, making palya or so with one beetroot is pointless! So usually this one little thing stays abandoned for days.....
This is one item that can be prepared without much effort and still serves 4-5 with just one beetroot. It tastes great with rice as well as a side dish. And it is way healthier than the full coconut chutney.....

Beetroot Chutney

Preparation time : 5 min Cooking time : 5 min Serves : 4-5 Ingredients: Beetroot - 1, medium sized Coconut - 1 Tbsp, grated Green chilies - 5-6, depending on taste Fried gram dal - 2 tsp Curry leaves - 2 sprigs Coriander leaves - 1 Tbsp, chopped Cooking oil - 2 tsp Jaggery - a small pinch (optional) Tamarind - a small marble sized ball Salt - ½ tsp or as per taste For Tempering: Cooking oil - 1 tsp Curry leaves - A few sprigs Mustard seeds - 1 tsp Asafetida - a pinch, powdered Method: • Peel and chop beetroot • Roast green chilies, curry leaves and asafetida in a tsp of oil • Add chopped beetroot and cook slightly (for 4-5 min) • Let the beetroot cool slightly • Grind the above with all other ingredients, adding a little water if needed • Transfer the ground chutney to a serving bowl For tempering / tadka: • Heat the oil in a pan, add mustard and allow to splutter • Add asafetida and curry leaves • Garnish the chutney with tadka Tips n Tricks: • Do not make the chutney too smooth – a little coarse consistency will give a better taste