Beetroot Chutney Recipe
This vibrant and flavorful Beetroot Chutney is a delightful addition to your culinary repertoire, especially within the realm of South Indian cuisine. Known for its unique taste and vibrant color, this chutney pairs beautifully with a variety of dishes, making it a versatile side dish for any meal. Whether you serve it alongside rice, dosa, or idli, this chutney is sure to impress with its fresh ingredients and rich flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot (grated) | 1 medium-sized |
| Curry leaves | 1 sprig |
| Green chilies | 2, finely chopped |
| Asafoetida (hing) | A pinch |
| Sesame oil | ½ tablespoon |
| Chana dal (Bengal gram) | 1 tablespoon |
| Kali urad dal (black gram) | 1 tablespoon |
| Fresh coconut (grated) | ⅓ cup |
| Water | ½ cup |
| Salt | To taste |
| Mustard seeds | ½ tablespoon |
| Curry leaves | 1 sprig (for tempering) |
| Asafoetida (hing) | A pinch (for tempering) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 90 |
| Protein | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Sodium | 200 mg |
Preparation Time
| Description | Time |
|---|---|
| Preparation Time | 20 mins |
| Cooking Time | 20 mins |
| Total Time | 40 mins |
| Servings | 4 |
Instructions
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Heat the Oil: In a pan, heat the sesame oil over medium heat. Allow it to warm up before adding the dals.
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Cook the Dals: Add the chana dal and kali urad dal to the hot oil. Sauté for about 20 seconds until they turn slightly golden.
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Add Aromatics: After 20 seconds, introduce the asafoetida and curry leaves into the pan. Cook for an additional 10 seconds until fragrant.
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Incorporate Beetroot: Add the grated beetroot and finely chopped green chilies to the pan. Stir well to combine and let it cook for 5 to 6 minutes, allowing the beetroot to soften.
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Mix in Coconut: Once cooked, turn off the heat and mix in the grated coconut. Combine everything thoroughly.
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Blend the Chutney: Allow the mixture to cool slightly. Transfer it to a mixer grinder, adding salt and water as needed to achieve a smooth consistency. Blend until you have a silky-smooth paste.
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Prepare the Tempering: For the tempering, heat a small amount of sesame oil in a separate pan. Add the mustard seeds and let them crackle for about 10 seconds.
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Finish with Tempering: Add curry leaves and a pinch of asafoetida to the hot oil. Quickly turn off the heat. Pour this tempering over the prepared chutney and mix well.
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Serve: Enjoy your Beetroot Chutney with kirai sambar, chow chow thoran, and steamed rice for a satisfying meal.
This Beetroot Chutney not only enhances the flavor of your meal but also adds a burst of color to your table, making it an appealing dish to serve on any occasion. With its nutritious ingredients and ease of preparation, it’s a perfect addition to your cooking repertoire that is both diabetic-friendly and incredibly delicious!
Enjoy your culinary journey with this exquisite South Indian recipe!
