Beetroot chutney | Beetroot chutney recipe for rice and dosa
Beetroot chutney is a side dish best suitable for steamed rice and dosa prepared with sauteed beetroot, shallots and red chillies. Learn with a video.
Ingredients
Ingredients:
- 1 beetroot
- 2 tbsp oil
- 10 small onions
- 1 tbsp coriander seeds
- 6 red chillies
- 1 gooseberry size tamarind
- 1 tsp salt
To temper(optional):
- 1 tsp ghee
- ½ tsp mustard
- 1 tsp urad dal
- 1 pinch asafoetida
- Few curry leaves
Instructions
Preparation:
- Peel and chop beetroot into small pieces.
- Peel shallots (small onions).
Recipe for making beetroot chutney:
- In a flat pan, heat oil, add small onions and saute for five minutes.
- Fry until the onions become soft.
- Add coriander seeds and red chillies, saute for 3 minutes along with onions.
- Collect all the items in a separate plate and keep aside for a while.
- Now in the same left out oil in the pan, add chopped beetroot pieces and saute nicely for approximately ten minutes.
- For even cooking, keep the flame in medium temperature and stir continuously until the color of the beetroot changes to dark and shiny.
- Switch off at this stage, add the fried onions, coriander seeds and red chillies along with a piece of soaked tamarind and salt.
- Grind everything into a smooth chutney without adding water.
Optional step:
- If you prefer, season the chutney with a teaspoon of ghee, mustard, jeera, hing and curry leaves.
Notes
Tips: 1) Choose fresh and juicy beetroot for making this chutney. 2) Adjust the number of red chillies according to your spice needs and the variety of red chilli in your area.
Nutrition
Calories: 100kcal
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