Beetroot Chutney Recipe
A diabetic friendly South Indian Recipes recipe with beetroot - grated, sprig curry leaves, green chilli. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
18 steps- 1
To begin making the Beetroot Chutney recipe, heat oil in pan
beetroot - grated(1) - 2
Add bengal gram and black gram, saute them till both lentils become golden in colour
chana dal (bengal gram dal)(1 tablespoon) - 3
Make sure you don’t burn them
- 4
Now add asafoetida, curry leaves and saute it for a few seconds
sprig curry leaves(1)pinch asafoetida (hing)(1)sprig curry leaves(1)pinch asafoetida (hing)(1) - 5
Add grated beetroot and chopped green chillies
beetroot - grated(1)green chilli(2)fresh coconut - grated(1/3 cup) - 6
Saute them for 5 to 6 minutes or till the raw aroma of beetroot goes away
beetroot - grated(1) - 7
Switch off the flame and add grated coconut, mix well
beetroot - grated(1)fresh coconut - grated(1/3 cup) - 8
Let the mixture bit cool down
- 9
Once the mixture is cooled down, add it to a grinder jar
- 10
Add salt, some water and grind it in a smooth paste
water(1/2 cup)salt - to taste - 11
Take the smooth paste in a bowl
- 12
Now we will start making the tempering for chutney
- 13
Heat oil in a tadka pan
- 14
Add mustard seeds and let them crackle
mustard seeds(1/2 tablespoon) - 15
Now add curry leaves and pinch of asafoetida, mix well and switch off flame
sprig curry leaves(1)pinch asafoetida (hing)(1)sprig curry leaves(1)pinch asafoetida (hing)(1) - 16
Pour the tempering over beetroot chutney mixture
beetroot - grated(1) - 17
Mix well and Beetroot Chutney is ready to be served
beetroot - grated(1) - 18
Serve Beetroot Chutney along with Keerai Sambar and Steamed rice for a healthy and tasty weekday lunch or dinner
beetroot - grated(1)
Rate this recipe
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Beetroot Chutney Recipe
A diabetic friendly South Indian Recipes recipe with beetroot - grated, sprig curry leaves, green chilli. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
18 steps- 1
To begin making the Beetroot Chutney recipe, heat oil in pan
beetroot - grated(1) - 2
Add bengal gram and black gram, saute them till both lentils become golden in colour
chana dal (bengal gram dal)(1 tablespoon) - 3
Make sure you don’t burn them
- 4
Now add asafoetida, curry leaves and saute it for a few seconds
sprig curry leaves(1)pinch asafoetida (hing)(1)sprig curry leaves(1)pinch asafoetida (hing)(1) - 5
Add grated beetroot and chopped green chillies
beetroot - grated(1)green chilli(2)fresh coconut - grated(1/3 cup) - 6
Saute them for 5 to 6 minutes or till the raw aroma of beetroot goes away
beetroot - grated(1) - 7
Switch off the flame and add grated coconut, mix well
beetroot - grated(1)fresh coconut - grated(1/3 cup) - 8
Let the mixture bit cool down
- 9
Once the mixture is cooled down, add it to a grinder jar
- 10
Add salt, some water and grind it in a smooth paste
water(1/2 cup)salt - to taste - 11
Take the smooth paste in a bowl
- 12
Now we will start making the tempering for chutney
- 13
Heat oil in a tadka pan
- 14
Add mustard seeds and let them crackle
mustard seeds(1/2 tablespoon) - 15
Now add curry leaves and pinch of asafoetida, mix well and switch off flame
sprig curry leaves(1)pinch asafoetida (hing)(1)sprig curry leaves(1)pinch asafoetida (hing)(1) - 16
Pour the tempering over beetroot chutney mixture
beetroot - grated(1) - 17
Mix well and Beetroot Chutney is ready to be served
beetroot - grated(1) - 18
Serve Beetroot Chutney along with Keerai Sambar and Steamed rice for a healthy and tasty weekday lunch or dinner
beetroot - grated(1)
Rate this recipe
