Beetroot Chutney Recipe
A colorful and nutritious beetroot chutney that’s naturally sweet, slightly tangy, and full of earthy flavors. Perfect for idli, dosa, rice, or chapati, this chutney adds a vibrant touch to any South Indian meal and is quick and easy to prepare.
🛒 Ingredients
-
Beetroot – 2 medium (peeled & chopped)
-
Onion – 1 small (chopped)
-
Garlic – 3 cloves
-
Green Chilies – 2 (adjust spice level)
-
Tamarind – small lemon-sized piece
-
Salt – to taste
-
Oil – 2 tsp
For Tempering (optional):
-
Oil – 1 tsp
-
Mustard Seeds – ½ tsp
-
Curry Leaves – few
-
Dry Red Chili – 1
🔪 Preparation Method
1. Cook Beetroot
-
Heat 2 tsp oil in a pan.
-
Add chopped beetroot, onion, garlic, and green chilies.
-
Sauté for 5–6 minutes until beetroot turns soft.
2. Blend
-
Allow the mixture to cool.
-
Grind with tamarind and salt into a smooth or coarse chutney (as preferred).
-
Add a little water if needed for consistency.
3. Tempering (Optional)
-
Heat 1 tsp oil.
-
Splutter mustard seeds, curry leaves, and a dry red chili.
-
Pour over the chutney and mix well.
✅ Serving Suggestions
-
Serve with idli, dosa, rice, or chapati.
-
Works great as a side dip for snacks or spread in wraps.
-
Naturally sweet and earthy, perfect for adding color and flavor to meals.
📦 Storage & Usage
-
Store in an airtight container in the refrigerator for 2–3 days.
-
Stir before serving.
-
For longer storage, freeze in small portions and thaw as needed.
