BEETROOT CHUTNEY
Beetroot Chutney is a tasty chutney made from beetroot and spices. It is quick, easy to prepare and a nice change from the regular chutneys.
Ingredients
- 1 medium size beetroot
For masala
- 1/2 - 1 small cup coconut, grated (if you want you can omit coconut ; but pref at least few tbsps)
- 2 tsp Black Gram /Urad Dal
- 1 tsp Bengal Gram /Chana Dal
- 4 - 8 nos Red Chilli, As per spice level
- grape size Tamarind, (soaked)
- 1 tsp Coconut oil / cooking oil
- to taste Salt
For tempering
- 1/2 tsp Mustard seeds
- few Curry Leaves
- 4-5 Cloves Garlic, cut to big pieces ** ref notes
- 1 - 2 tsps Coconut oil / cooking oil
Instructions
- Peel beetroot and cut to big pieces. Pressure cook or microwave till the beetroot chunks are cooked.
- Meanwhile, heat oil in a small pan. When the oil is hot, add urad dal, chana dal,hing & red chillies fry till dal turns golden. Turn off the heat, add coconut & let it cool completely.
- Transfer the fried masala, cooked beet, tamarind and salt to a mixer/blender. Grind to a smooth paste. but don't make super smooth. Taste test.
- Prepare the tempering. Heat oil in a small pan. When the oil is hot, add mustard, garlic and curry leaves. Fry it until garlic turns golden brown. Now add grounded chutney to this. Bring a boil by stirring in between.
- Serve beetroot chutney with hot rice/idli/dosa.
