Beetroot Chutney

We both also like chutneys a lot like most south Indians, so I am keen about trying out varieties of chutney to go with idly/dosa. Yesterday I tried beetroot chutney; I did not pick up the recipe from anywhere in specific. I simply worked on the chutney protocol with the 2 weeks old beetroots I had. Kundan liked it to my surprise; though it is slightly sweetish, it only balances the sourness, salt and heat of chilies.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves: 2

Ingredients:

1.     Beetroot – 2

2.     Green chilies – 2

3.     Tamarind – 2” strip

4.     Salt as per taste

5.     Oil – 1+2 tsp

6.     Mustard seeds – ½ tsp

7.     Urad dal – ½ tbsp

8.     Asafoetida – 1 pinch

9.     Curry leaves – 1 sprig

Method:

Step 1: Peel and roughly chop the beetroot.

Step 2: Heat a teaspoon of oil in a kadai and sauté green chilies and beet in it till soft and done. Let it cool. Soak tamarind in some water.

Step 3: Grind the beetroot, chilies, soaked tamarind, and required salt with some water into a grainy paste. Add more water if required.

Step 4: Prepare tempering by heating 2 tsp of oil, spluttering mustard seeds, roasting urad dal & curry leaves in it and sprinkling asafoetida.

Step 5: Mix the prepared tempering to the ground chutney and serve with idly/ dosa or even steamed rice.

TIPS:

*You can combine carrot and beetroot in this recipe.

*Sauté a couple of shallots along with beetroot to enhance the chutney flavour.