Beetroot Chutney My Recipebox:

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Author aarthi.chidambaram Servings 0 persons
Published April 15, 2009 Cooking Time 1 hour
Main Ingredient Beetroot Preparation Time 15 mins

In a similar way, you can use Carrot , Raddish, Brinjal in a same way instead of Beetroot.

Recipe of Beetroot Chutney

Ingredient Name Quantity Unit
Garlic  3 to 4 Clove
Black pepper corns  1 Teaspoons
Corriander Seeds  1 Teaspoons
Fennel Seeds  1 Teaspoons
Cumin Seeds  1 Teaspoons
Red chilli  5 Numbers
Chana dal  2 Tablespoons
ural dal  2 Tablespoons
oil  2 Tablespoons
Onion  1 Numbers
Beetroot  1 Numbers
Shredded Coconut  3 Tablespoons
Tamarind  little To Taste
Salt  little To Taste

  1. Remove skin of the beetroot . Grate or cut the Beetroot in a small pieces.
  2. Cut the onions into slices. In a pan, add oil and put Ural dal, chana dal, Red chillies, Cumin seeds, Fennel seeds, Coriander seeds, black pepper corn and Garlic.
  3. Fry them until they get little brown. Then add your sliced onions and add salt and fry them until it gets little brown.
  4. In a separate pan, add little oil and your grated/cut beetroots and fry them until it gets cooked. Or you can put them in the pan where you fried your onions. If you are using separate pan to cook the beetroot, then add it into the onion pan after it gets cooked.
  5. Then add shredded coconut and saute for 3 mins.
  6. Add salt and little tamarind. It will go well with Rice, idly and Dosa. Rest it and blend it in the mixer.
  7. Your yummy beetroot chutney is ready.
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