Monday, January 25, 2010

Beetroot chutney

Beetroot - 1 (Medium size)
Onion - 1/4th of the quantity of Beetroot
Red chillies - 5 (or according to your taste)
Channa dhal & Urad dhal - 1 spoon each
A small portion of Tamarind
Coconut Powder - 2 spoon
Oil - 2 spoon

Peal the skin of the beetroot and grate it. Chop the onions.

Heat the oil in a Kadai..add the channa dhal & urad dhal and fry them till they turn golden colour.

Add the onions, red chillies and tamarind and fry them for a while.

Add in the grated Beetroot and fry till the raw smell goes out.

Finally add in the coconut powder and switch off the stove after 2 minutes.

Once the chutney mixture cools down, add enough salt, little water and grind it to a fine paste.

Beet chutney is ready to serve.

  • This chutney goes well with hot rice as well as Idli, dosai & chappathi.
  • You can add it in you bread sandwiches also.
  • Instead of Beetroot you can use Cabbage or Capsicum.


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