Beetroot Chutney, How To Make Beetroot Chutney

Beetroot Chutney, How To Make Beetroot Chutney

This recipe has been viewed 138643 times
4/5 stars  100% LIKED IT   
1 REVIEW ALL GOOD



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

Beetroot Chutney, How To Make Beetroot Chutney

Preparation Time:    Cooking Time:    Total Time:     Makes 0.5 servings
Show me for servings

Ingredients


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

    For beetroot chutney
  1. 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.
  2. Add the beetroot, coconut and salt and sauté on a medium flame for 4 to 5 minutes.
  3. Remove from the flame and allow the mixture to cool completely.
  4. Once cooled, blend in a mixer to a smooth paste using 2 tablespoons of water. Transfer the chutney into a bowl and keep aside.
  5. For the tempering, heat the oil in a small pan and add the mustard seeds.
  6. When the seeds crackle, pour the tempering over the beetroot chutney.
  7. Serve the beetroot chutney immediately or store in an airtight container.

Handy tip :

    Handy tip :
  1. This chutney stays fresh for 2 days in an air-tight container in the fridge.
Nutrient values (Abbrv) per serving
Energy308 cal
Protein1.9 g
Carbohydrates6.7 g
Fiber4.6 g
Fat30.4 g
Cholesterol0 mg
Sodium24.5 mg

Reviews

Beetroot Chutney
 on 04 Jul 14 09:19 AM
4

It's an unusual chutney. Coconut compliments the flavour of beetroot.