Beetroot and Coriander Chutney
by padma prasad
28 Jun 2003
This recipe has been viewed 14844 times
1) this is very nutritious and healthy food.
2) can be served with rice, dosa and chapathi.
Beetroot and Coriander Chutney recipe - How to make Beetroot and Coriander Chutney
Preparation Time: Cooking Time: Total Time:
3 medium sized beetroot
1 bunch of coriander (dhania) leaves
10 green chillies
5 flakes of garlic (lehsun)
2 tsp coriander (dhania) seeds
1 tbsp tamarind (imli) pulp
salt as required
For Seasoning:
1 red chilli
1 tsp urad dal (split black lentils)
2 pinches of cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp oil
a few curry leaves (kadi patta)
Method
Seasining:
- Grate the beetroot, and cut the green chillies into pieces.
- Add little oil to a non-stick pan and add the grated beetroot and chilli pieces. mix them well and put a lid on it for 10 mins.
- Remove the lid and fry them properly for another 20 mins.
- Add chopped coriander leaves and heat them for a few (5) minutes. add required salt.
- Cool the ingradients.
- Fry the coriander seeds and garlic flakes separately and add them to the above ingradients.
- Blend all the above ingradients with tamarind pulp in a blender. now chutney is ready.
Seasining:
- Seasining:
- Pour oil in a pan, add red chillies, urad dal, mustard seeds, jeera, and curry leaves.
- Fry them till color of urad dal''s color becomes red-brown color.
- Add these fied ingradients to the above chutney. and it is ready for serve.
- Shelf time: can be refrigirated upto one week.
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