Friday, May 28, 2010

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

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

• 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


  1. Beautiful colour, i have not heard abt this chutney but ya looks delicious...loved it ...

  2. My kids do not like beetroot at all .This chutney is a new recipe which I can try for a change .Beautiful color and looks yummy!!


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