beetroot chutney recipe
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4.8 from 5 votes

beetroot chutney

Beetroot chutney recipe - tasty chutney made with beetroot for idli and dosa.
Prep Time7 mins
Cook Time8 mins
Total Time15 mins
Course: side dish
Cuisine: south indian
Servings: 3 to 4
Author: Dassana Amit


Main ingredients for beetroot chutney

  • 150 grams Beetroot Or 1 cup grated beetroot
  • 6 to 7 Curry leaves (kadi patta)
  • 1 to 2 Chopped green chilli (hari mirch)
  • 1 pinch Asafoetida (hing)
  • ½ tablespoon Sesame oil (til ka tel)
  • 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 beetroot chutney

  • 1 to 2 teaspoons Sesame oil (til ka tel)
  • ½ teaspoon Mustard seeds (rai)
  • 4 to 5 Curry leaves (kadi patta)
  • 1 pinch Asafoetida (hing)


  • 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 beetroot 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 (kadi patta) 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 idli or dosa.