Friday, July 31, 2020

Beetroot Chutney | No Onion No Tomato Chutney

Beetroot chutney, a delicious and easy to make chutney with beetroot and other indian spices. When I heard about this chutney for the first time, I was skeptical how it would taste because of beetroot's strong earthy flavor. 

But I still gave it a try and for the first couple of my tries, it was not that good and eventually made few changes every time when I made and finally found the recipe of our liking. I have been making this chutney for a while now  and it tastes awesome with idli,dosa, paniyaram and almost all south indian breakfast/tiffin items

Beetroot is the main ingredient in the chutney therefore the taste and flavor greatly depends on it, so choose the good one like firm and bright colored beetroots. Next saute the beetroot well in medium low flame until the raw smell is gone completely otherwise the chutney has strong earthy flavor. Finally this chutney need a little more spiciness to balance out the sweetness from the beetroot, so add a few more chilies than the regular chutney.

Honestly, It's one of the delicious chutneys that i have made in recent times, totally love it with idli and dosa.   Do i need to say about how pretty the chutney color is ? It's vibrant and makes you mouth water !! Now let's check out on how to make this vibrant looking and delicious chutney.

If you like vegetable based chutney then you may like this chow chow/chayote chutney too.

Beetroot Chutney

Preparation Time : 5 mins | Cooking Time : 15 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Beetroot Chutney, No onion chutney,No tomato chutney,Side dish for idli and dosa Beetroot chutney, a delicious and easy to make chutney with beetroot and other indian spices.
Beetroot (small)- 1 
Coconut(grated) - 1/4 cup(tightly packed)
Chana dal - 1 & 1/2 tbsp
Red chili - 4
Garlic - 2 cloves
Tamarind - 1 small piece
Oil - 1 tsp
Salt - to taste
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

First peel the beetroot and grate it finely. Heat a pan with a tsp of oil, add chana dal.
Next add red chili & garlic and roast till the dals are golden brown, remove from the heat and transfer into mixie/blender jar.
In the same pan, add the grated beetroot and saute till the raw smell of the beetroot leaves. Then switch off the flame and add the grated coconut and tamarind. 
Mix it well with the beetroot and let them cool a bit. First grind the dal mixture into coarse powder and then add beetroot mixture along with salt and water.
Grind them into smooth paste. Temper the ingredients listed under "To Temper " and add into the chutney. 
Tasty and colorful chutney is ready to serve. Serve it with idli or dosa. We had it with dosa

Related : How to make Restaurant style Tomato Chutney

Related : More Side dish for idli and dosa

  • Don't reduce the amount of dal, it gives nice flavor and taste to the chutney.
  • Depends on the sweetness of the beetroot, you may need more or less of red chilies.
  • Instead of grating the beetroot, you can chop them finely and saute. But grating the beetroot helps to cook them quickly.

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