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:
If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.
beetroot chutney
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.
Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Like this Recipe?
Pin it Now to Remember it Later
A tasty recipe…came out very well.. thank u
Thanks for sharing the feedback and welcome.
sooo yummy recipe…Tku so much
Welcome Thankamma
Beetroot chutney was really appreciated.Thanks.
Darsana, all the recipes I tried have come out excellent.God bless you.
Welcome Renu. Thanks for your positive feedback and best wishes.
Hi –
I was reading your beetroot chutney receipes. Sounds intersting 🙂 but jus wanted to know why sesame oil ??
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.