Beetroot chutney is a very simple, healthy and lip smacking chutney. This is my mom's recipe, blending beetroot with Indian spices. I like this chutney esp for its vibrant color , texture and flavor.
Beetroot is great root-veggie for boosting stamina and making muscles work harder. They are low in calories and high in fiber. It has lots nutritional qualities, it contains potassium, magnesium, powderful antioxidants, folic acid, and vitamins A, B6 and C.
|Beetroot (roughly chopped)||1|
|Urad dal||1 tsp|
|Channa dal||1 tsp|
1). Heat a tsp oil in a pan, add cumin seeds and allow it splutter. Then add Urad dal, channa dal and Red chillies. Saute this in a low flame till the dal's turn golden brown. Switch off and keep it aside.
2). In the same pan, add the remaining oil, add the roughly chopped beetroot along with salt. Saute it in a medium flame, till the veggie become soft and tender. Allow it cool.
3). Once the sauteed ingredients are cooled, transfer it to a blender. Grind it to a fine paste by adding little water if necessary.
Serve hot with steamed rice and a dallop of ghee. You can also serve it with Roti / Dosa varieties.
# Open-fry on low flame for ten minutes don’t overcook.
# Adjust the spice levels to suit your taste.
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