Beetroot Chutney Recipe
Beetroot Chutney is a vibrant and flavorful South Indian side dish that pairs wonderfully with rice and lentils. The dish combines the earthiness of grated beetroot with the warmth of spices, creating a deliciously unique accompaniment that is both nutritious and diabetic-friendly. This recipe provides a simple yet satisfying way to incorporate more vegetables into your meals while delighting your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot (grated) | 1 large |
| 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 |
| Mustard seeds | 1/2 tablespoon |
| Additional curry leaves (for tempering) | 1 sprig |
| Additional asafoetida (for tempering) | 1 pinch |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 150 |
| Protein | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | Varies with salt |
| Sugars | 3 g |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
Serving Information
| Servings | 4 |
|---|---|
| Cuisine | South Indian |
| Course | Side Dish |
| Diet | Diabetic Friendly |
Instructions
To embark on this culinary journey of creating Beetroot Chutney, start by heating the sesame oil in a frying pan over medium heat. Once the oil is hot, add the Chana dal and Urad dal. Sauté the lentils gently, ensuring they turn a lovely golden brown without burning—this usually takes around 5 minutes.
Next, introduce the asafoetida and curry leaves to the pan, allowing them to sizzle for a few seconds, releasing their delightful aroma. Now, add the grated beetroot along with the chopped green chillies. Stir this mixture well, allowing it to sauté for about 5 to 6 minutes. You’ll want to cook it just until the raw smell of the beetroot dissipates, infusing the lentils with its vibrant flavor.
Once the beetroot is cooked, turn off the flame and add the freshly grated coconut. Mix everything thoroughly, allowing it to cool slightly. After the mixture has cooled down a bit, transfer it to a grinder jar. Add salt and a bit of water to help achieve a smooth consistency, and blend until you have a velvety paste.
After grinding, pour the chutney into a serving bowl. Now, let’s prepare the tempering to elevate the flavors of our chutney. In a small tadka pan, heat another splash of sesame oil. Once hot, toss in the mustard seeds and allow them to crackle vigorously. Following this, add in the additional curry leaves and a pinch of asafoetida, stirring to combine. After a few seconds, switch off the flame.
Pour this aromatic tempering over the beetroot chutney mixture, mixing it well to ensure all flavors meld beautifully. Your Beetroot Chutney is now ready to be served!
For an exquisite meal, serve this chutney alongside Keerai Sambar and steamed rice. This delightful combination not only makes for a satisfying lunch or dinner but also offers a nutritious option that’s perfect for a healthy weekday meal. Enjoy your vibrant and delicious Beetroot Chutney!
This recipe captures the essence of South Indian cuisine while being mindful of dietary needs. Whether you’re looking to try something new or add variety to your meals, this Beetroot Chutney is sure to be a hit!
