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 sauté 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. Sauté 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. Sauté 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 that’s 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.
