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.
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.
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Let’s just get started with the beetroot coconut chutney recipe
Beetroot Chutney Recipe
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)
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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Johanna Bradley says
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.
Fa's Kitchen says
oh thanks a ton dear
Hotly Spiced says
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.
Fa's Kitchen says
Thanks a lot, do let me know how the beetroot chutney turned out
Rajini says
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?
Fa's Kitchen says
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
Norma Chang says
Love the vibrant color of the chutney.
Fa's Kitchen says
thank u