beetroot chutney

Beetroot chutney is a tasty and healthy chutney variety made with grated beetroot, coconut, lentils, herbs and spices. It tastes very good with idli, dosa and vada.

This is a vibrant colored chutney thanks to the reddish-pink hues coming from the beetroot. The colorful chutney looks attractive and tastes good too.

The chutney does tastes sweet with some heat coming from the green chilies. Though the sweet taste is not like a sugary sweet taste, but a mellowed sweet taste.

The typical aroma and taste of beetroot is not felt in this chutney. Lentils, coconut and some herbs add in a lot of their flavors.

I have used freshly grated coconut in the recipe. Desiccated coconut can be used, if you do not have fresh coconut.

Do try this beetroot chutney and you will like it. With idli and dosa, this chutney tastes good. Though you can also have it as a side dish with chapatis or parathas.

I like to serve it with rava idli or rava dosa or neer dosa or set dosa.

How to make beetroot chutney

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

2. Heat a pan and add ½ tablespoon sesame oil. Let the oil become hot and then lower the flame. Add 1 teaspoon urad dal (split husked black gram) and 1 teaspoon chana dal (split husked bengal gram).

3. Saute stirring often on a low flame.

4. Saute till both the lentils become golden. Do not burn them.

5. Then add the grated beetroot. Stir and mix well.

6. Now add 1 to 2 chopped green chili, 6 to 7 curry leaves and a generous pinch of asafoetida (hing).

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

8. Overall saute for 5 to 6 minutes on a low flame. Keep on stirring often while sauteing.

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

10. When the mixture becomes warm, take it in a grinder jar. add salt as per taste.

11. Add ⅓ to ½ cup water and grind to a smooth chutney.

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

Making tempering for beetroot chutney

13. 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.

14. Then add 4 to 5 curry leaves and a pinch of asafoetida (hing). Mix well and then switch off the flame.

15. Pour the tempering mixture in the ground beetroot chutney. mix very well.

16. Serve beetroot chutney with idli or set dosa or any dosa variety. The leftover chutney can be refrigerated and stays good for 2 to 3 days in the fridge.

If you are looking for more Chutney recipes then do check:

• Cabbage pachadi
• Capsicum chutney
• Carrot chutney
• Brinjal chutney
• Tomato pachadi

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beetroot chutney

4.84 from 6 votes

By Dassana Amit

South Indian Beetroot chutney made with grated beetroots, coconut, lentils, herbs and spices.

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Prep Time 7 mins

Cook Time 8 mins

Total Time 15 mins

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Cuisine South Indian

Course: Side Dish

Diet: Vegan, Vegetarian

Difficulty Level: Easy

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Servings 3 to 4

Units

Ingredients

main ingredients

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

for tempering

• ▢ 1 to 2 teaspoons sesame oil
• ▢ ½ teaspoon mustard seeds
• ▢ 4 to 5 curry leaves
• ▢ 1 pinch asafoetida (hing)

Instructions

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

making beetroot chutney

• Heat a pan and add 1/2 tablespoon sesame oil. Let the oil become hot and then lower the flame. Add 1 teaspoon urad dal and 1 teaspoon chana dal.
• Saute stirring often on a low flame till both the lentils become golden. Do not burn them.
• Then add the grated beetroot. Stir and mix well.
• Now add 1 to 2 chopped green chillies, 6 to 7 curry leaves and a generous pinch of asafoetida.
• Mix well and saute on a low flame for 5 to 6 minutes or till the raw aroma of the beetroot goes away. Keep on stirring often while sauteing.
• Switch off the flame and add 1/3 cup grated coconut. Mix very well.
• When the mixture becomes warm, take it in a grinder jar.
• Add salt as per taste. Add 1/3 to 1/2 cup water and grind to a smooth chutney.
• Remove all the chutney in a bowl. Keep aside.

Tempering beetroot chutney

• Heat 1 to 2 teaspoons sesame oil in the same pan, in which the beetroots were sauteed. Add 1/2 teaspoon mustard seeds/rai and let them crackle.
• Then add 4 to 5 curry leaves and a pinch of asafoetida (hing). Mix well and then switch off the flame.
• Pour the tempering mixture in the ground beetroot chutney. Mix very well.
• Serve beetroot chutney with South Indian snacks like Idli, Dosa, Vada or Uttapam.

Notes

• The leftover chutney can be refrigerated and stays good for 2 to 3 days in the fridge.

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