Beetroot Chutney Recipe
Description:
Beetroot Chutney is a flavorful and nutritious side dish that pairs perfectly with South Indian staples such as idli, dosa, or steamed rice. This simple chutney is packed with the goodness of beets and a blend of spices, making it a healthy choice for those looking to add more vegetables to their diet. It’s also diabetic-friendly, ensuring that it caters to different dietary needs while offering a delicious accompaniment to your meals.
Cuisine: South Indian
Course: Side Dish
Diet: Diabetic-Friendly
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Beetroot | 1, grated |
| Curry leaves | 1 sprig |
| Green Chillies | 2, chopped |
| Asafoetida (Hing) | 1 pinch |
| Sesame (Gingelly) Oil | 1/2 tablespoon |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Fresh Coconut (grated) | 1/3 cup |
| Water | 1/2 cup |
| Salt | To taste |
| For Tempering | |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 tablespoon |
| Curry leaves | 1 sprig |
| Asafoetida (Hing) | 1 pinch |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Serves: 4-6
Instructions
-
Start by preparing the base of the chutney:
Heat 1/2 tablespoon of sesame (gingelly) oil in a pan over medium heat. Add the chana dal (Bengal gram) and white urad dal (split) to the pan and sautΓ© them until they turn golden brown. Make sure to stir constantly to avoid burning the dals. -
Add aromatics:
Once the dals are golden, add a pinch of asafoetida and a sprig of curry leaves to the pan. SautΓ© for a few more seconds until the curry leaves release their fragrance. -
Cook the beetroot:
Add the grated beetroot and chopped green chillies to the pan. SautΓ© for about 5-6 minutes, or until the raw smell of the beetroot fades away, and it softens slightly. -
Add coconut and cool the mixture:
Turn off the heat and mix in the grated fresh coconut. Allow the mixture to cool down to room temperature. -
Grind into a smooth paste:
Once the mixture has cooled, transfer it to a grinder. Add salt to taste and a little water to help with grinding. Blend until the chutney forms a smooth paste. -
Prepare the tempering:
In a separate pan, heat 1 tablespoon of sesame (gingelly) oil for the tempering. Add the mustard seeds and allow them to crackle. Once the mustard seeds crackle, add a sprig of curry leaves and a pinch of asafoetida. Mix well and immediately turn off the heat. -
Combine the chutney and tempering:
Pour the prepared tempering over the ground beetroot chutney and mix everything well. -
Serve and enjoy:
Your healthy and delicious Beetroot Chutney is ready to be served. It pairs wonderfully with hot idli, crispy dosa, or steamed rice. Enjoy this diabetic-friendly chutney as a side dish for a wholesome meal.
Serving Suggestions:
Beetroot Chutney can be served as a tasty and nutritious accompaniment to your favorite South Indian meals like Keerai Sambar and steamed rice for a balanced lunch or dinner. It adds a touch of vibrant color and a burst of flavor to your meal while being light and healthy.
Enjoy the goodness of beets in this easy-to-make chutney thatβs sure to become a staple in your kitchen! Whether you’re looking to serve it for a weekday lunch or dinner, this Beetroot Chutney offers a flavorful and wholesome option to enhance your meal.
