Hotel-Style Beetroot Chutney Recipe
Enjoy a creamy and flavorful hotel-style beetroot chutney with natural sweetness, nuttiness from roasted chana dal, and a smooth coconut touch. Perfect accompaniment for idli, dosa, vada, or rice, this chutney brings restaurant-quality taste to your South Indian meals.
🛒 Ingredients
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Beetroot – 1 medium (peeled & chopped)
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Onion – ½ (sliced)
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Green Chilies – 3–4 (adjust to spice)
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Garlic – 2 cloves
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Grated Coconut – 3 tbsp
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Roasted Chana Dal (Dalia) – 2 tbsp
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Tamarind – small piece
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Salt – to taste
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Oil – 2 tsp
For Tempering:
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Oil – 1 tsp
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Mustard Seeds – ½ tsp
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Curry Leaves – few
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Dry Red Chili – 1
🔪 Preparation Method
1. Cook Vegetables
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Heat 2 tsp oil in a pan.
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Add beetroot, onion, garlic, and green chilies.
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Sauté for 6–7 minutes until vegetables turn soft.
2. Blend Smooth
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Allow the mixture to cool.
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Add grated coconut, roasted chana dal, tamarind, and salt.
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Grind into a creamy chutney, adding little water as needed for smoothness.
3. Tempering
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Heat 1 tsp oil, splutter mustard seeds, curry leaves, and dry red chili.
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Pour over the chutney and mix well.
✅ Serving Suggestions
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Serve with idli, dosa, vada, or rice.
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A restaurant-style chutney that’s naturally sweet, nutty, and creamy.
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Also works as a spread for sandwiches or rolls for a South Indian twist.
📦 Storage & Usage
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Store in an airtight container in the refrigerator for 2–3 days.
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Stir gently before serving to maintain creamy texture.
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Can be frozen in small portions for longer storage.
