Beetroot Chutney Recipe
Beetroot , a root vegetable contains antioxidant betacyanin and is said to be a blood purifier. Beetroot juice is vital in reducing high BP. I am not big fan of this vegetable but because of its health benefits I tend to use it in chutneys, stir fries and not in curries. Today I am posting beetroot chutney that doesn't need coconut. The chutney goes very well with rice and dosas and can be preserved for two days without refrigeration.
- Beetroot- 1 no.
- Green chillies- 2 no.
- Salt- 1 tbsp
- Tamarind- Small gooseberry size
- Jaggery- 1 tbsp
- Asafoetida- Chickpea size
Seasoning Ingredients
- Mustard seeds-1 tbsp
- Urad dal- 1/2 tbsp
- Curry leaves- few
- Oil- 2 tbsp
Serves
3 adults
3 adults
Preparation
Peel the beetroot and cut it in to cubes.
Method
- Transfer the cubed beetroot, salt, jaggery, tamarind, asafoetida and green chillies in to mixer grinder and grind it to fine paste. Do not add water.
- Heat a pan/ kadai, add 2 tbsp oil, mustard seeds, urad dal and curry leaves. When the mustard seeds splutter add the ground beetroot paste fro step 1. Saute it well till the moisture from the beetroot chutney evaporates.
- Beetroot chutney is ready. Let it cool and store it in air tight container. Serve it with hot rice or dosa.
Note:
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- This chutney can be preserved without refrigeration for two days.
If you like this post, kindly consider linking to it or sharing it with others or like us on Facebook.
Meet you all with one more interesting Udupi recipe. Till then bye.
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