BEETROOT CHUTNEY

Hi All,

We can make chutney almost with most of the vegs and one chutney we make often is BEETROOT CHUTNEY.The natural colour of beetroot gives appetizing bright red colour so all we need to take care of taste only.The natural sweetness of beetroot ,with tamarind and chillies give you a tangy,spicy chutney with slight sweet touch.When we were kids my mum use to make so many cartoon dosa with this chutney..she makes normal Utapam and draw cartoon figures using this chutney : ).

The recipe is so simple , you need to take care while frying beetroot only.You must saute beetroot in low or medium flame to avoid burning and also even frying.If beetroot is not fried properly it will give raw smell to chutney and also burnt beetroot gives bitter taste so take care while frying.

SERVINGS : 4 MEMBERS.

INGREDIENTS :

Beetroot – 3 nos ( medium sized).

Channa dal – 1 1/2 tsp.

Urad dal – 1 1/2 tsp.

Dry red chillies – 1 no.

Green chillies – 2 no.

Tamarind – a coin sized.

Salt – as required.

Coconut oil or gingelly oil – 2 tsp.

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METHOD :

1. Peel beetroot skin away and grate them .You can even chop beetroot to small pieces but grating helps even and quick frying.
   
2. Heat 1 tsp of oil in wide kadai and add grated beetroot and fry in low or medium flame till raw smell leaves and beetroot changes to pale colour.
   
3. When done remove the fried beetroot to a plate.
4. And in the same kadai add 1 tsp of oil and add urad dal , channa dal and saute till golden brown.Then add red chillies, green chillies and saute till they changes colour.
   
   
   
   
5. Finally add fried beetroot to the kadai,give a mix and switch off the flame.
   
6. When cooled add little water , tamarind , salt and grind to fine paste.
7. Serve with Idli , Dosa and Paniyaram of your choice.

NOTES :

1. Don't be in a hurry while frying beetroot , always fry in low flame.
2. While grinding add little water , thick chutney tastes amazing.
3. We add little spice to our chutney so I added less chillies , You can increase dry chillies to 4 nos for spicy chutney.
4. You can replace coconut oil or gingelly oil with refined sunflower oil too.

TRY MY OTHER BELOW VEG CHUTNEY TOO,

CARROT CHUTNEY.

Happy cooking!!