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.
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.
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.