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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 |