Beetroot chutney recipe _ hungryforever

This chutney is quick and easy to prepare and is also different from the usual chutneys. It is a delectable combination of grated beetroot and coconut which is sautéed with urad dal, curry leaves and red chillies. It is then puréed and tempering of mustard seed is poured over the chutney. A perfect accompaniment to hot rice or dosas.


Heat the oil in a broad non-stick pan, add the urad dal,

red chillies and curry leaves and sauté on a medium flame for a few seconds.

Add the beetroot, coconut and salt and sauté on a medium flame for 4 to 5 minutes.

Remove from the flame and allow the mixture to cool completely.

Once cooled, blend in a mixer to a smooth paste using 2 tablespoons of water. Transfer the chutney into a bowl and keep aside.

For the tempering, heat the oil in a small pan and add the mustard seeds.

When the seeds crackle, pour the tempering over the beetroot chutney.

Serve immediately or store in an airtight container.

Latest Food Stories

7 Weird Cocktails That Will Turn You Nutty This Weekend November 20, 2015

Pieces of Selfie Toast and Selfie Cookies Are Actually A Thing! November 20, 2015

Live Out All Your Wildest Dessert Fantasies At The Dessert Garden In Mumbai This Weekend November 20, 2015

Ditch Your Cutlery And Bite Into This Insane Spaghetti & Meatball Cone! November 20, 2015

Dinner Just Got A Little Wormy November 20, 2015

Sign up for our free weekly newsletter