beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi | how to make beetroot chutney for idli and dosa |
by Tarla Dalal

beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi | how to make beetroot chutney for idli and dosa |

beetroot chutney is a unique quick fix Indian chutney which is equally famous in South India. Learn how to make beetroot pachadi.

The beetroot pachadi is a delectable combination of grated beetroot and coconut which is sautéed with urad dal, curry leaves and red chillies. It is then puréed and tempering of mustard seed is poured over the chutney. Do not miss out on the tempering, as that is the most flavoursome boost in this chutney.

To make beetroot chutney, heat the oil in a broad non-stick pan, add the urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds. Add the beetroot, coconut and salt and sauté on a medium flame for 4 to 5 minutes. Remove from the flame and allow the mixture to cool completely. Once cooled, blend in a mixer to a smooth paste using 2 tablespoons of water. Transfer the chutney into a bowl and keep aside. For the tempering, heat the oil in a small pan and add the mustard seeds. When the seeds crackle, pour the tempering over the beetroot chutney. Serve immediately or store in an airtight container.

This beetroot coconut chutney is quick and easy to prepare and is also different from the usual chutneys. It is a Andhra style fare which is a perfect accompaniment to hot rice, idili or dosas . rice, Idlis or dosas .

Beetroot in beetroot chutney for idli and dosa has an important colour pigment called betalain, which not only gives beet its deep red colour but also has powerful antioxidant, anti-inflammatory and fungicidal properties. This in simple terms means that beetroot is a good way to build your body’s defense against various diseases. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. A scrumptious and healthy awaits you. Try it out!

Tips for beetroot chutney. 1. Select the perfect beetroot for the chutney. The beetroot should have a pale brown outer skin covering, should be smooth and free from any cuts, blemishes or other damage. Avoid large beets with hairy taproots. 2. This chutney stays fresh for 2 days in an air-tight container in the fridge. 3. As a healthy accompaniment, you can serve it with Oats Dosa.

Enjoy

Beetroot Chutney, How To Make Beetroot Chutney

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Beetroot Chutney, How To Make Beetroot Chutney

For Beetroot Chutney
1/2 cup grated beetroot
1 tbsp oil
1/4 tsp urad dal (split black lentils)
3 whole dry kashmiri red chillies
4 to 5 curry leaves (kadi patta)
1/4 cup grated coconut
salt to taste

For The Tempering
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)

Method
For beetroot chutney

To make beetroot chutney, heat the oil in a broad non-stick pan, add the urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds.
Add the beetroot, coconut and salt and sauté on a medium flame for 4 to 5 minutes.
Remove from the flame and allow the mixture to cool completely.
Once cooled, blend in a mixer to a smooth paste using 2 tablespoons of water. Transfer the chutney into a bowl and keep aside.
For the tempering, heat the oil in a small pan and add the mustard seeds.
When the seeds crackle, pour the tempering over the beetroot chutney.
Serve the beetroot chutney immediately or store in an airtight container.

Handy tip :

This chutney stays fresh for 2 days in an air-tight container in the fridge.

Nutrient values (Abbrv) per serving

Energy	308 cal
Protein	1.9 g
Carbohydrates	6.7 g
Fiber	4.6 g
Fat	30.4 g
Cholesterol	0 mg
Sodium	24.5 mg

Click here to view calories for Beetroot Chutney, How To Make Beetroot Chutney

Beetroot Chutney, How To Make Beetroot Chutney recipe with step by step photos

Like beetroot chutney recipe | beetroot coconut chutney |

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What is a chutney?

What is a Chutney? Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with.
There are different types of chutneys – wet chutneys, dry chutneys, freshly made ones as well as preserves. Chutneys like the Coconut Chutney or Coriander Chutney are usually made fresh, to be served with idlis, dosas and upmas. They are simple and quick, with a balanced flavor. Others like the Tomato Chutney are a little more elaborate, with a pulpy texture and a tangy taste that gives the main dish a flavorful boost. Some wet chutneys can also be kept in the fridge and used for a couple of days.
Peppy, spicy delights like the Meetha Chutney and Khajur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.
South Indian and Maharashtrian cuisine are also well-known for their collection of dry chutneys. Dry chutneys are basically spice powders that can be served along with rice or snacks. The Dry Garlic Chutney from Maharashtra is a powerful combo of garlic, dried coconut and red chilli, which adds a spicy note to snacks like Vada Pav.

You can even go all out and make yourself a chatpata open sandwich with a sprinkling of Dry Garlic Chutney powder! If you come down South, you will be met by many more such dry chutney powders like the Milagai Podi, Curry Leaves Powder and Coconut Powder, all of which go well with South Indian snacks like idli and dosa. Some of the chutney powders can also be mixed with hot rice and ghee and served as a quick meal with papad and curd.

What is beetroot chutney recipe | beetroot coconut chutney | made off?

What is beetroot chutney recipe | beetroot coconut chutney | made off? 1/2 cup grated beetroot, 1 tbsp oil, 1/4 tsp urad dal (split black lentils), 3 whole dry kashmiri red chillies, 4 to 5 curry leaves (kadi patta), 1/4 cup grated coconut and salt.

Grating the beetroot

This is how beetroot looks. We have washed it in water to remove the surface dirt.
Peel the beetroot with a knife as this is the best method to do so.
Hold the thick/ thin end of the grater in one hand and the beetroot in the other hand. Now place the beetroot on the blade and push it downwards using the force of your hands to get grated strands of beetroot. We want to use thick grated beetroot.

Cooking the beetroot chutney recipe | beetroot coconut chutney |

To make beetroot chutney, heat the oil in a broad non-stick pan.
Add 1/4 tsp urad dal (split black lentils).
Add 3 whole dry kashmiri red chillies.
Add 4 to 5 curry leaves (kadi patta).
Sauté on a medium flame for a few seconds.

Add 1/2 cup grated beetroot.
Add 1/4 cup grated coconut.
Add salt to taste.
Sauté on a medium flame for 4 to 5 minutes
Remove from the flame and allow the mixture to cool completely.

Making the beetroot chutney recipe | beetroot coconut chutney |

Once cooled, put the chutney in a blender.
Add 2 tablespoons of water.
Blend the chutney for 10 to 20 seconds. With a spoon put the chutney from the sides and top of lid back into the centre.
Blend again to a smooth paste.
Transfer the chutney into a bowl and keep aside.

For the tempering, heat the oil in a small pan.
Add 1/4 tsp mustard seeds ( rai / sarson).
Let the seeds crackle.
Pour the tempering over the beetroot chutney.
Mix beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi | how to make beetroot chutney for idli and dosa | well.

Serve the beetroot chutney immediately.
or store beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi | how to make beetroot chutney for idli and dosa | in an airtight container and refrigerate.