November 26, 2010

Beetroot Chutney





2 tbs

Bengalgram Dal

2 tbs

Red Chilly


Coriander Seeds

3 tbs

Curry Leaves

1 spring


Amla Size

Grated Coconut

4 tbs


To Taste


1. Wash and peel the skin of the beetroot.

2. Cut them into lengthwise pieces and grate them.

3. Heat oil in a pan, add channa dal, red chillies, coriander seeds and curry leaves. Saute for 2 mins.

4. Then add the grated beetroot and fry for 3-4 mins.

5. Finally add the grated coconut, tamarind and salt. Switch off the stove.

6. Allow it to cool down.

7. Grind the mixture into a paste by adding very little water. [ Don’t grind into a fine paste]

This chutney goes well with plain rice.

I have link this to Food Palette Series by Akheela.


புவனேஸ்வரி ராமநாதன் said...


Nithu Bala said...

Delicious and colourful..I make this chutney often but bit different..

Torviewtoronto said...

colourful chutney delicious addition of tamarind

Santosh Bangar said...

colourful tasty and healthy chutney

aipi said...

Such a gorgeous red color!
Delicious chutney!

US Masala

Love2cook Malaysia said...

This is the first time ever I see beets chutney ya! Colour superb, sure tastes good too ;)

Asiya Omar said...

wow!beetroot chutney?new for me.

Swathi said...

Nice colorful chutney. Love it.

Chitra said...

Looks good.

Gayathri Kumar said...

Looks colourful. I just love it..

Jaisy James said...

looks yummy n love the color

Jaisy James said...

looks yummy n love the color

Jaisy James said...

looks yummy n love the color

Priya Sreeram said...

somethg new--good one :)

Malar Gandhi said...

what a colorful and healthy chutney...superb.

Suji said...

Lovely chutney!!!

Unknown said...

beautiful colorful chutney!...yummy!

Priya Suresh said...

Yummy chutney, vibrant colour..


Lovely healthy chutney....

Mahi said...

my favourite chutney!

Unknown said...

I made beetroot rasam and chutney with red pepper, but this will be a new one to add to my repertoire Thanks for sharing...:-)

Nitha said...

wow.. colourful..

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