Beetroot chutney


Beetroot chutney


Cuisine Style: Tamil Nadu, south india | Cooking Time: 5 minutes | To Serve: 3 | Type : Chutney, side dish | Take with : Idly, Dosa

Ingredients

  • Beeroot – 1 cup [grated]
  • Coconut – 3 tbsp [grated]
  • Tamarind – ½ inch piece [optional]
  • Sambar Onion [shallots] – 5 [peeled]
  • Coriander seeds – 1 tbsp
  • Garlic – 2 cloves
  • Dry red chilli – 1
  • Oil – 1 tbsp
  • Salt to taste
  • Water as needed.

For seasoning [optional]

  • Mustard seeds - 1 tbsp
  • Bengal gram - ½ tbsp
  • Urad dal - ½ tbsp
  • Curry leaves - 1 spring
  • Oil - 1 tbsp

Method

  • Heat oil in a pan then roast coriander seeds. Then roast dry red chilli, sambar onion, garlic and coconut.
  • Finely sauté beetroot till soft with 3 tbsp of water.
  • Once beetroot cooked then coarsely grind well with roasted ingredients, tamarind and salt.
    For seasoning:- Heat oil in a pan add mustard seeds, Bengal gram & curry leaves.
  • Add seasoned ingredients to beetroot chutney & Serve with idli, dosa or rice.

Simple quick beetroot chutney for idli, rice, dosa

Simple quick beetroot chutney for idli, rice, dosa

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