Beetroot Chutney | Easy Side dish for Idli, Dosa, Paratha
Beetroot (or beet as is popularly known locally) is a rich source of antioxidants and practically needs no introduction. I usually make
- poriyal (stir fry)
- beet-Sweet Potato Tikki
- Danish Butter Gingered Beets (my husband's fav , for a man who dislikes beets :p)
- Beet Hummus
- Beet-peanut relish (and my personal fav!)
- Mini Beetroot burgers
Benefits of eating Beetroot regularly
It has been linked with better stamina, improved blood flood and lower blood pressure. the vegetable became popular in Roman times and it was used to treat fever, constipation, wounds, skin problems - and was used
as an aphrodisiac.Most beetroot on sale is round and red, but yellow, white and stripy versions are available.The beetroot taste is described as sweet, earthy and tender to eat. It is grown in the ground and is related to turnips, swedes and sugar beet (Source : here)
Today is a vegan chutney / dip thats delicious to go with your Idli / Dosa/ Pongal / Adai/ Paratha. Even tastes yum with Rasam and rice. .
FAQs to make a good Beetroot Chutney
- Use fresh beets as much as possible.
- Garlic pods are optional, but they add to the punch.
- If using frozen coconut, soak it in few tablespoon of hot water for 5 mins before grinding to get a smooth paste.
- saute the beets well till it slightly shrivels, else the chutney would taste raw
- If you want to skip or reduce the coconut, use roasted, de-skinned peanuts instead for a different taste.
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Let us make Beetroot Chutney
Beetroot chutney is a vegan, Gluten free dip or chutney made with beets and coconut. Served as a dip to Indian Breakfast dishes or can be used as a spread on Sandwiches too
Prep time : 10 mins, cook time : 8 mins. Serves : 4
Cuisine : Indian | course : accompaniment / chutney
Serving Suggestions : Idli / Dosa/ Pongal / Adai
Keeps for upto 1 day under refrigeration.
Ingredients to make Beetroot Chutney :
- 1 large Beetroot, fresh, about 250g
- ½ cup Coconut, grated (Fresh or frozen)
- 2 Garlic pods (optional - I make it both with and without)
- 2 tablespoon Bengal Gram (Channa dal)
- 2 tablespoon Split black gram (Urad dal)
- 3 Dry Red chillies
- 1 Green Chilly (or to taste)
- 1 teaspoon Salt
- 1 tablespoon oil (Any neutral oil)
- 1 teaspoon Tamarind paste (or 1 small gooseberry sized tamarind roundel, about 5 grams)
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
Method to make Beetroot Chutney:
- Wash, peel and slice the beetroot into thin strips using a mandolin slicer (you can chop them into chunks but sauteing sliced strips is far easier).
- In a pan, heat oil, saute urad dal and channa dal, red chillies till golden brown (about 2-3 mins), remove to a plate.
- Add beetroot, garlic (if using), tamarind and saute till raw smell disappears (about 3-4 mins on low/ medium heat). Remove. Cool and grind with coconut, salt to a smooth thick paste without adding too much water.
- Adjust salt and seasonings.
- Prepare tempering with the ingredients, top onto chutney and serve immediately.
Beetroot Chutney | Easy Side dish for Idli, Dosa, Paratha
Equipment
- 1 Kadai
- 1 Mandolin Slicer
- 1 Wet Blender
Ingredients
- 1 large Beetroot fresh, about 250g
- ½ cup Grated coconut Fresh or frozen
- 2 Garlic pods optional - I make it both with and without
- 2 tablespoon Bengal Gram Channa dal
- 2 tablespoon split black gram Urad dal
- 3 Dry Red Chillies
- 1 Green Chilly or to taste
- 1 teaspoon salt
- 1 tablespoon Oil Any neutral oil, split use
- 1 teaspoon thick tamarind paste or 1 small gooseberry sized tamarind roundel, about 5 grams
Tempering
- 1 teaspoon Mustard Seeds
- 1 sprig Curry Leaves
Instructions
- Wash, peel and slice the beetroot into thin strips using a mandolin slicer (you can chop them into chunks but sauteing sliced strips is far easier).
- In a pan, heat oil, saute urad dal and channa dal, red chillies till golden brown (about 2-3 mins), remove to a plate.
- Add beetroot, garlic (if using), tamarind and saute till raw smell disappears (about 3-4 mins on low/ medium heat). Remove. Cool and grind with coconut, salt to a smooth thick paste without adding too much water.
- Adjust salt and seasonings.
- Prepare tempering with the ingredients, top onto chutney and serve immediately.
Notes
- Use fresh beets as much as possible.
- Garlic pods are optional, but they add to the punch.
- If using frozen coconut, soak it in few tablespoon of hot water for 5 mins before grinding to get a smooth paste.
- saute the beets well till it slightly shrivels, else the chutney would taste raw
- If you want to skip or reduce the coconut, use roasted, deskinned peanuts instead for a different taste.
Unknown says
Oh that is super delicious
Priya Suresh says
Never said no to this attractive chutney.
thelady8home.com says
Never had this. Its sounding chatpata and also healthy.
---thelady8home.com
Srividhya says
Love the color. Vegetable chutneys are soo good naa. 🙂
Suma Gandlur says
Never tried beetroot in a chutney recipe wondering how my family would take the favor of it. However your chutney looks colorful.
Harini R says
Sounds a lovely variation, Kalyani. Shall try this soon.
Unknown says
Seems to be a great combo with coconut...will try this Kalyani.
vaishali sabnani says
That's a lovely colour and it looks very tempting.
Padmajha says
The chutney has got a beautiful color! Love the idli platter with chutney.
Sandhya Ramakrishnan says
Lovely color of the chutney!
Priya Srinivasan - I Camp in My Kitchen says
Beautiful Color Kalyani!!! and really a nice variant from our regular chutney!
Shobha Keshwani says
Interesting chutney recipe. This will be made next with my dosas / idlis. Loved it
Kalyani says
THank you, Shobha ! do try it next time
Mayuri Patel says
Looking at the colour of the chutney, one cannot make out that it is made from beetroot. Lovely idea for a different kind of chutney. Beetroot chutney is now added to my list to try out.
Kalyani says
yay. do try it. am sure you'll like this variation
MIna Joshi says
Lovely this colourful and delicious chutney which could go with any dish. I like your addition of garlic in the dish as its another healthy ingredient which adds extra taste to your chutney
Kalyani says
it surely is appetising Mina ji.
Seema says
That chutney colour has won me over.such a delightful way to add beets into the breakfast menu.
Kalyani says
true that, Seema. A delightful way indeed!