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Beetroot Chutney, how to make Beetroot Chutney Recipe

Last Updated: November 28, 2018 By Fareeha 8 Comments

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5 from 2 votes
A simple and delicious beetroot and coconut chutney recipe that tastes great with idli, dosa or even plain rice.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Beetroot chutney is a  delicious dish with a wonderful colour and tastes excellent when mixed with rice or served as an accompaniment with idli or dosa. This beetroot coconut chutney recipe is deliciously made beetroot and freshly grated coconut, slightly stir fried and ground to a paste along with freshly roasted and ground Indian spices like dry red chilies, jeera and  fenugreek seeds. The tamarind is added to give that tangy taste and finally tempered with mutard seeds.

Beetroot Chutney Recipe-A Delicious and Easy Beetroot and Coconut chutney recipe for Idli/Dosa or even Rice

You won’t be surprised if I tell you how much goodness is there in this exotic vegetable and how rarely we all eat it. So along with the beetroot and soybean tikki, this is my humble effort by making the beetroot chutney to make my family eat the beetroot. This is a two-part series where I would share with you another chutney in the next post.

Beetroot Chutney Recipe-A Delicious and Easy Beetroot and Coconut chutney recipe for Idli/Dosa or even Rice

For more similar recipes see

  • Coconut Chutney
  • Tomato Chutney
  • Tomato Onion Chutney
  • Green Chutney

Let’s just get started with the beetroot coconut chutney recipe

Beetroot Chutney Recipe-A Delicious and Easy Beetroot and Coconut chutney recipe for Idli/Dosa or even Rice

Beetroot Chutney Recipe

A simple and delicious beetroot and coconut chutney recipe that tastes great with idli, dosa or even plain rice.
5 from 2 votes
Print Pin Rate
Course: Chutney
Cuisine: Indian
Keyword: beetroot chutney, chutney recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 223kcal
Author: Fareeha

What You Need:

  • 1 medium sized beetroot
  • 2 tbsp oil +1 tsp for tempering
  • 2 tbsp chana dal
  • 1 tsp cumin seeds
  • 4-5 whole dry red chili, or as required
  • 3-4 garlic cloves
  • 4 tbsp freshly grated coonut
  • 1 onion, sliced
  • salt to taste
  • 1 tsp mustard seeds
  • 4 tbsp tamarind juice

How To Make:

  • Peel the beetroot skin and cut it into small pieces.
  • In a pan, add 1 tbsp oil and add chana dal, whole dry red chilies, cumin seeds and garlic. Fry them until they get golden brown in color.
  • Then add your sliced onions and salt and fry them until translucent. Set aside.
  • In a same pan, add the remaining 1 tbsp oil and beetroot and fry them until it gets cooked.
  • Now add shredded coconut and saute for couple of minutes.
  • Finally add the tamarind juice. Allow the mixture to cool down and finally blend it your mixer.
  • Heat 1 tsp oil and add mustard seeds till they begin to splutter.
  • Mix the tempered mustard seeds to the beetroot chutney. Mix and serve it with rice or idli/dosa.
  • Your delicious beetroot chutney is ready.

Nutrition Value: (estimates)

Calories: 223kcal | Carbohydrates: 20.4g | Protein: 2.6g | Fat: 15.9g | Saturated Fat: 5.4g | Sodium: 320mg | Potassium: 148mg | Fiber: 5g | Sugar: 10.5g | Calcium: 30mg | Iron: 1.4mg
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Signing off until next time,

Fareeha.

This recipe was originally published in October 2015. It has been retested and updated with reader feedback. The recipe has been made printable and checkboxes added for following the steps easily.

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Related

Tagged With: chutney recipes originally posted on: October 24, 2015 Last Updated: November 28, 2018 categoriesFiled Under: Chutney, South Indian Recipes, Vegetarian Recipes

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Comments

  1. Johanna Bradley says

    October 25, 2015 at 12:46 am

    Your food all looks delicious, Fareeha! I really like beetroot but would never think to stir fry it. I always have it just boiled or pickled.

    Reply
    • Fa's Kitchen says

      October 31, 2015 at 1:22 pm

      oh thanks a ton dear

      Reply
  2. Hotly Spiced says

    October 25, 2015 at 3:08 am

    Your beetroot chutney is very pretty. I do love beetroot and it’s wonderful when made into a chutney. I’ve never served it with rice though – must give that a try.

    Reply
    • Fa's Kitchen says

      October 31, 2015 at 1:23 pm

      Thanks a lot, do let me know how the beetroot chutney turned out

      Reply
  3. Rajini says

    October 25, 2015 at 3:56 am

    I’ve never made beetroot chutney so I can’t wait to try this. I have a few in my fridge right now…
    Just had a thought, we could also grind it with toasted fenugreek and mustard to make “thokku”, if you know that combination?

    Reply
    • Fa's Kitchen says

      October 31, 2015 at 1:24 pm

      yes i do know the thokku, we make it with the raw tamarind and it is simply pure bliss… though never tried with the beetroot and im sure it would surely taste amazing with the beetroot too.. it’s a fabulous idea

      Reply
  4. Norma Chang says

    October 25, 2015 at 4:11 am

    Love the vibrant color of the chutney.

    Reply
    • Fa's Kitchen says

      October 31, 2015 at 1:24 pm

      thank u

      Reply

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