Beetroot and Fig Chutney Recipe
This flavorful Beetroot and Fig Chutney is an enticing side dish with the perfect balance of earthy sweetness from beetroots and fresh figs, combined with aromatic spices. The chutney adds a delightful zing to your meal, whether served with flatbreads like stuffed paratha or as an accompaniment to grilled meats. With its vibrant color and complex taste, this North Indian delicacy is sure to please your taste buds. The preparation is simple, and it can be made in just 35 minutes, making it a quick and delicious addition to your meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Figs (cut into quarters) | 1 cup |
| Beetroot (grated) | 1 cup |
| Ajwain (Carom seeds) | 1 teaspoon |
| Nutmeg | 1 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Garlic (chopped) | 4 cloves |
| Green Chillies (chopped) | 3 pieces |
| Water | ¼ cup |
| Oil (for sautéing) | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 70 kcal |
| Protein | 1g |
| Carbohydrates | 17g |
| Fiber | 4g |
| Fat | 0.5g |
| Sodium | 10mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Servings
- Servings: 4
Instructions
-
Prepare the Ingredients
Start by washing and grating the beetroot. Cut the figs into quarters and chop the garlic and green chillies finely. Have all your spices ready — ajwain (carom seeds), nutmeg, and red chilli powder. -
Sauté the Spices
Heat a saucepan over medium heat and add a little oil. Once the oil is hot, add ajwain seeds and let them crackle for a few seconds to release their aroma. -
Add Garlic and Chillies
Add the chopped garlic to the pan and sauté for 1-2 minutes until fragrant. Add the chopped green chillies and stir well. -
Cook the Beetroot and Figs
Next, add the grated beetroot and quartered figs to the pan. Sauté the mixture on medium heat for about 20 minutes, allowing the ingredients to soften and combine. The figs will start to break down, releasing their natural sweetness. -
Season the Chutney
Sprinkle in the nutmeg powder, red chilli powder, and a pinch of salt. Add ¼ cup of water to the pan and stir to combine. Let it simmer until the beetroot is fully cooked and the chutney has thickened to your desired consistency. -
Serve
Once the chutney is cooked, remove it from the heat. Serve the Beetroot and Fig Chutney alongside stuffed paratha, or use it as a tangy dip with your favorite bread or rice dishes.
Tips for the Best Beetroot and Fig Chutney
- Sweetness Level: Adjust the sweetness of the chutney by adding more figs if you prefer a sweeter chutney. Alternatively, you can add a small amount of jaggery or sugar.
- Texture Variations: For a smoother chutney, you can blend it slightly after cooking. For a chunkier texture, simply skip the blending.
- Spices: Feel free to add other spices such as cinnamon or cardamom for a more aromatic chutney.
- Serving Suggestions: This chutney pairs well not only with parathas but also with grilled meats, sandwiches, or as a spread for wraps.
This Beetroot and Fig Chutney is a delightful way to enjoy the earthy flavors of beetroot, complemented by the subtle sweetness of figs and the zing of spices. Quick, easy, and packed with flavor, it’s sure to become a favorite in your repertoire of chutneys. Enjoy this recipe as part of your North Indian meals, and let its vibrant taste elevate your dining experience!
