Beetroot Chutney (Beetroot Pachadi)

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This beautiful vibrant beetroot chutney (also known as Beetroot Pachadi) is a tasty healthy chutney variation made with grated beetroot, coconut, lentils, herbs and spices. Make in 30 minutes and serve as a breakfast dip with Idli, Dosa and Vada.

overhead shot of beetroot chutney in white bowl on a light grey blue board with dosa in a white plate on top

About This Recipe

This beetroot chutney is bright and vibrant in color! The reddish-pink hues come from the beetroot vegetable and not only does this chutney look good but it tastes delicious too!

This chutney is a South Indian recipe. You won’t get the typical aroma and taste of beetroots from this chutney.

The beetroot pachadi has sweet mellow flavors and the green chilies add some heat! The lentils, coconut, and herbs add even more delicious flavor to this chutney making it the perfect breakfast dip!

If you like beets, you will love this beetroot chutney.

Step-by-Step Guide

How to Make Beetroot Chutney

Prep Beets

1. Rinse, peel and grate 1 large beetroot (150 grams). You will need 1 cup grated beetroot.

1 cup of grated beetroot in a plate

Fry Lentils

2. Heat a pan and add 1 tablespoon sesame oil (gingelly oil made from raw sesame seeds). Let the oil become hot and then lower the heat. You can opt to use any neutral oil.

Add 1 teaspoon urad dal (split husked black gram) and 1 teaspoon chana dal (split husked bengal gram).

sesame oil, urad dal and chana dal in a cream colored pan

3. Fry and stir often on a low heat.

sauteing lentils in a pan

4. Fry until both the lentils become golden. Do not burn them.

golden sauteed lentils in the pan

Sauté Beets

5. Add the grated beetroot. Stir and mix well.

added grated beetroot in the pan

6. Add 1 to 2 chopped green chilies (about ½ to 1 teaspoon chopped), 6 to 7 curry leaves and a generous pinch of asafoetida (hing).

green chilli, asafetida and beetroot chutney mixture in pan

7. Mix well and saute on a low flame until the raw aroma of the beetroot goes away.

saute beetroot chutney mixture in pan

8. Sauté for a total of 5 to 6 minutes on a low heat. Keep on stirring often while sautéing.

If the ingredients start sticking to the pan, add in 1 to 2 tablespoons of water. Deglaze and continue to sauté.

saute beetroot chutney mixture in pan

Add Coconut

9. Switch off the heat and add ⅓ cup of grated coconut. Mix very well.

coconut and beetroot chutney mix

10. When the mixture becomes warm or cools, add in a grinder or blender. Add salt to taste.

beetroot chutney mixture with salt in a grinder jar

Blend Beetroot Chutney

11. Pour ⅓ to ½ cup water and grind to a smooth chutney with a fine consistency.

ground beetroot chutney

12. Remove all the chutney in a bowl. Set aside.

beetroot chutney in a bowl

Make Tempering

13. Heat 1 to 2 teaspoons of sesame oil (gingelly oil) in the same pan, in which the beetroots were sautéed or feel free to use another pan. Add ½ teaspoon mustard seeds and let them crackle.

mustard seeds in a pan

14. Add 6 to 7 curry leaves and a pinch of asafoetida (hing). Mix well and then switch off the heat.

mustard seeds, asafetida and curry leaves in a hot pan

15. Pour the tempering mixture together with the oil in the ground beetroot chutney. Combine and mix very well.

tempering added to beetroot chutney in a bowl

Serving and Storage Suggestions

16. Serve beetroot chutney with any idli or dosa variety. It can be served as a side dish with Roti or Paratha. I like to serve it with Rava Idli, Rava Dosa, Neer dosa, Adai or Set Dosa.

I also make it as a side chutney condiment with Ven Pongal, Khichdi or a simple Sambar and Dal served with steamed Rice.

I recommend to use up the entire chutney in a day as it has coconut – that gets rancid soon. Store leftover beetroot pachadi in the fridge and try to eat it the same day or at the most keep it in the fridge for one day.

beetroot chutney served in a bowl with dosa on a plate

Expert Tips

  • Beets: Include beetroots that are fresh, firm, tender and juicy. Beets that are dried or shrunken or have become limp or too softened are best avoided.
  • Consistency: Be careful not to thin out the beetroot chutney too much with water, as the flavors will get diluted. If you need to thicken the chutney then add some almond meal, almond flour, or ground roasted peanut powder, or roasted chana dal powder.
  • Flavor: Customize this beetroot chutney to your taste! If you want more heat then add more green chilies. If you like the sweetness from the coconut then add more.
  • Scaling: You could easily scale this beetroot pachadi and make a big batch for parties or get-togethers!
  • Coconut: I have used freshly grated coconut in the recipe. However, you can also use unsweetened desiccated coconut if you do not have fresh coconut.

FAQs

Can you freeze beetroot chutney?

I would not freeze beetroot chutney because it includes coconut. The texture of the coconut in the chutney will change after freezing it and the taste will also be affected.

What does beetroot chutney go with?

Beetroot chutney goes well with idli, set dosa, rava dosa, neer dosa, and any other idli or dosa variety. It can also be served as a side dish with roti or paratha.

How long does homemade beetroot chutney last?

Chutney can be refrigerated for up to some hours or for about 1 day in an airtight container.

More Delicious Chutney Recipes!

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overhead shot of beetroot chutney in white bowl on a light grey blue board with text layovers

Beetroot Chutney (Beetroot Pachadi)

4.84 from 6 votes
This beautiful vibrant beetroot chutney or Beetroot Pachadi is a tasty healthy chutney variation made with grated beetroot, coconut, lentils, herbs and spices. Make in 30 minutes and serve as a breakfast dip with idli, dosa or vada.
Prep Time 7 mins
Cook Time 8 mins
Total Time 15 mins

Cuisine South Indian
Course: Side Dish
Diet: Vegan, Vegetarian
Difficulty Level: Easy

Servings 3
Units

Ingredients

Main ingredients

  • 150 grams beetroot or 1 cup grated beetroot
  • 6 to 7 curry leaves
  • 1 to 2 chopped green chilli or ½ to 1 teaspoon chopped
  • 1 pinch asafoetida (hing)
  • 1 tablespoon sesame oil (gingelly oil) or any neutral oil
  • 1 teaspoon urad dal (split husked black gram)
  • 1 teaspoon chana dal (split husked bengal gram)
  • cup grated coconut
  • ⅓ to ½ cup water for grinding chutney
  • salt as required

For tempering

  • 1 to 2 teaspoons sesame oil (gingelly oil) or any neutral oil
  • ½ teaspoon mustard seeds
  • 6 to 7 curry leaves
  • 1 pinch asafoetida (hing)

Instructions

Prep

  • Rinse, peel and grate 1 large beetroot (150 grams). You will need 1 cup grated beetroot.

Sautéing spices, beets

  • Heat a pan and add 1 tablespoon sesame oil. Let the oil become hot and then lower the flame. Add the urad dal and chana dal.
  • Fry stirring often on a low heat till both the lentils become golden. Do not burn them.
  • Then add the grated beetroot. Stir and mix well.
  • Now add the chopped green chillies, curry leaves and a generous pinch of asafoetida.
  • Mix well and sauté on a low flame for 5 to 6 minutes or till the raw aroma of the beetroot goes away. Keep on stirring often while sautéing.
  • Switch off the heat and add the grated fresh coconut. Mix very well.
  • When the mixture becomes warm, take it in a grinder or blender.

Blending

  • Add salt as per taste. Add ⅓ to ½ cup water and grind to a smooth chutney.
  • Remove all the chutney in a bowl. Set aside.

Tempering

  • Heat 1 to 2 teaspoons sesame oil in the same pan, in which the beetroots were sauteed. Add ½ teaspoon mustard seeds and let them crackle.
  • Then add the curry leaves and a pinch of asafoetida (hing). Mix well and then switch off the heat.
  • Pour the tempering mixture in the ground beetroot chutney. Mix very well.

Serving and Storage Suggestions

  • Serve beetroot chutney with any idli or dosa variety. It can be served as a side dish with Roti or Paratha as well. Enjoy it with Rava IdliRava DosaNeer dosaAdai or Set Dosa.
  • This beetroot pachadi pairs nicely as a side chutney condiment with Ven PongalKhichdi or a simple Sambar and Dal served with steamed Rice.
  • I recommend to use up the entire chutney in a day as it has coconut. Store leftovers in the fridge and try to eat the chutney the same day or at the most keep it in the fridge for one day.

Notes

  • Beets: Make sure to include beetroots that are fresh, firm, tender and juicy. Avoid using beets that are shrunk or have become limp or too softened.
  • Consistency: Be careful not to thin out the beetroot chutney too much with water, as the flavors will get diluted. If you need to thicken the chutney then add some almond meal, almond flour, or ground roasted peanut powder or roasted chana dal powder.
  • Flavor: Customize this beetroot chutney to your taste! If you want more heat then add more green chilies. If you like the sweetness from the coconut then add more.
  • Scaling: You could easily scale this beetroot recipe and make a big batch.
  • Coconut: I have used freshly grated coconut in the recipe. But, you can use unsweetened desiccated coconut if you do not have fresh coconut.

Nutrition Info Approximate values

Nutrition Facts
Beetroot Chutney (Beetroot Pachadi)
Amount Per Serving
Calories 138 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Sodium 482mg21%
Potassium 222mg6%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 144IU3%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 39mg195%
Vitamin B6 1mg50%
Vitamin C 71mg86%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 35mg4%
Vitamin B9 (Folate) 448µg112%
Iron 1mg6%
Magnesium 24mg6%
Phosphorus 45mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This beetroot chutney from the blog archives (October 2016) has been republished and updated on 26 May 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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8 Comments

  1. Beetroot chutney was really appreciated.Thanks.
    Darsana, all the recipes I tried have come out excellent.God bless you.5 stars

  2. Hi –

    I was reading your beetroot chutney receipes. Sounds intersting 🙂 but jus wanted to know why sesame oil ??

    1. sesame oil (gingelly oil) is generally used in south indian cuisine. since this beetroot chutney recipe is from south indian cuisine, thats the reason sesame oil is used. but you can also use sunflower or peanut oil.