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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.
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


  • 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


  • 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.