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 tbsp 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
- 1/2 cup Coconut, grated (Fresh or frozen)
- 2 Garlic pods (optional – I make it both with and without)
- 2 TBSP Bengal Gram (Channa dal)
- 2 TBSP Split black gram (Urad dal)
- 3 Dry Red chillies
- 1 Green Chilly (or to taste)
- 1 tsp Salt
- 1 TBSP oil (Any neutral oil)
- 1 tsp Tamarind paste (or 1 small gooseberry sized tamarind roundel, about 5 grams)
- 1 tsp 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
- 1/2 cup Grated coconut Fresh or frozen
- 2 Garlic pods optional – I make it both with and without
- 2 TBSP Bengal Gram Channa dal
- 2 TBSP split black gram Urad dal
- 3 Dry Red Chillies
- 1 Green Chilly or to taste
- 1 tsp salt
- 1 TBSP Oil Any neutral oil, split use
- 1 tsp thick tamarind paste or 1 small gooseberry sized tamarind roundel, about 5 grams
Tempering
- 1 tsp 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 tbsp 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.
Oh that is super delicious
Never said no to this attractive chutney.
Never had this. Its sounding chatpata and also healthy.
—thelady8home.com
Love the color. Vegetable chutneys are soo good naa. 🙂
Never tried beetroot in a chutney recipe wondering how my family would take the favor of it. However your chutney looks colorful.
Sounds a lovely variation, Kalyani. Shall try this soon.
Seems to be a great combo with coconut…will try this Kalyani.
That's a lovely colour and it looks very tempting.
The chutney has got a beautiful color! Love the idli platter with chutney.
Lovely color of the chutney!
Beautiful Color Kalyani!!! and really a nice variant from our regular chutney!
Interesting chutney recipe. This will be made next with my dosas / idlis. Loved it
THank you, Shobha ! do try it next time
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.
yay. do try it. am sure you’ll like this variation
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
it surely is appetising Mina ji.
That chutney colour has won me over.such a delightful way to add beets into the breakfast menu.
true that, Seema. A delightful way indeed!