Beetroot Chutney Recipe

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Discover the delicious beetroot chutney, a simple yet flavorful condiment that adds a burst of color and taste to your meals.

My easy-to-follow recipe features essential ingredients like beetroot, coconut, and aromatic spices, with step-by-step instructions and clear images.

Explore pro tips, storage suggestions, alternative variations, and serving ideas.

Spice up your dishes with this vibrant beetroot chutney, and enjoy a new dimension of flavor at your table.

Beetroot Chutney

KEY TAKEAWAYS

  • Beetroot chutney adds a burst of color and flavor, making it a versatile companion for various dishes.
  • With everyday ingredients like beetroot and spices, you can create a chutney that packs a punch in taste.
  • Careful grinding ensures a finely textured chutney that balances sweet, spicy, and tangy notes harmoniously.
  • Keep it fresh by storing it in an airtight container in the fridge for up to a week, using dry spoons for serving.
  • Explore alternative chutney options and discover how beetroot chutney can transform your culinary experience with minimal effort.

How to Cook Beetroot Chutney? (Step by Step Guide with Images)

Step 1: Take a frying pan and heat it on your gas stove.

Frying pan

Step 2: Now put two dry red chilies, ½ tsp cumin seeds, 1 tsp chickpea lentil (chana dal), 1 tsp black gram split (urad dal), and ¼ tsp fenugreek seeds in the pan.

Putting two dry red chilies, ½ tsp cumin seeds, 1 tsp chickpea lentil (chana dal), 1 tsp black gram split (urad dal), and ¼ tsp fenugreek seeds in the pan

Step 3: Stir the ingredients for about a minute to dry roast them.

Stirring the ingredients

Step 4: When done and it is sufficiently cool, take a grinder.

A grinder

Step 5: Transfer the ingredients to the grinder.

Transferring the ingredients to the grinder

Step 6: Grind them into a fine powder.

Grinding them into a fine powder

Step 7: Now, in the hot pan, pour 1 tbsp of white oil.

Pour 1 tbsp of white oil in pan

Step 8: When the oil is hot, put ½ tsp mustard seeds, ¼ tsp asafetida, 6 pieces of curry leaves, and 1 small piece of tamarind.

Putting ½ tsp mustard seeds, ¼ tsp asafetida, 6 pieces of curry leaves, and 1 small piece of tamarind

Step 9: Now add 1 cup of beetroot cut into small pieces.

Adding 1 cup of beetroot cut into small pieces

Step 10: Stir the content to mix everything nicely.

Stirring the content to mix

Step 11: Cover the pan and cook the ingredients on a low flame for about 5 minutes.

Covering the pan and cook the ingredients on a low flame

Step 12: Remove the cover and check it after 5 minutes.

Removing the cover

Step 13: Give it a final stir until it is soft enough.

Giving it a final stir

Step 14: Transfer the content onto a bowl and set it aside to cool off.

Transferring the content onto a bowl

Step 15: When it is cool enough, take your grinder once again and transfer the content to it. Add ½ cup of coconut powder or fresh coconut and salt to taste to the cooked beetroot.

Adding ½ cup of coconut powder or fresh coconut and salt

Step 16: Finally, add the spices that you ground before.

Adding the spices that you ground before

Step 17: Grind it to a fine dry paste. Do not use water.

Grinding it to a fine dry paste

Step 18: Transfer the paste to a bowl.

(Expert tip: You may grind the ingredients a couple of times to get a finer, smoother, and thicker paste, as I have done).

Transferring the paste to a bowl

Step 19: Now, heat a pan for the tadka on the gas stove. Pour 1 tbsp white oil. Then add ½ tsp mustard seeds, 1 tsp black gram split (urad dal), and 6 pieces of curry leaves to it. The tadka is done.

Pouring 1 tbsp white oil. Then add ½ tsp mustard seeds, 1 tsp black gram split (urad dal), and 6 pieces of curry leaves to the pan

Step 20: Pour the tadka on the paste in the bowl and your beetroot chutney is ready.

Beetroot chutney is ready

Pro Tips for Cooking Beetroot Chutney

Fresh Ingredients: Opt for fresh beetroot and coconut for a vibrant and robust flavor profile.

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Roasting Precision: Dry roast the spices just until fragrant, ensuring they release their full aroma without burning.

Tadka Temperature: Maintain the right heat when adding the tadka; it infuses the chutney with a rich, aromatic essence.

Tamarind Touch: Adjust the tamarind quantity based on your taste preference; it adds a delightful tanginess to the chutney.

Low and Slow: Cooking the beetroot on a low flame ensures it absorbs the flavors gradually, resulting in a more nuanced taste.

Grinding Technique: Grind the spices and cooked ingredients to a fine dry paste without adding water for a concentrated and textured chutney.

Taste Test: Before finalizing the chutney, do a taste test and adjust the salt and spice levels according to your liking.

Beetroot Chutney Storing Tips

Airtight Container: Store your homemade beetroot chutney in a clean, airtight container to preserve its freshness and flavors.

Refrigeration: Keep the chutney refrigerated to extend its shelf life. It stays good for up to a week when stored properly.

Avoid Moisture: Ensure the chutney is completely cooled before sealing the container to prevent moisture buildup and maintain its texture, especially if you refrigerate it.

Minimal Air Exposure: Minimize air exposure by pressing plastic wrap directly onto the surface of the chutney before sealing the container. This helps prevent oxidation.

Layer of Oil: Consider adding a thin layer of oil on top of the chutney before sealing. This acts as a natural preservative, creating a barrier against air.

Use Dry Spoon: Always use a clean and dry spoon to scoop out the chutney. This prevents any moisture from entering the container, preserving the chutney’s quality.

Freezing Option: For longer storage, consider freezing small portions of the chutney in ice cube trays. Thaw only what you need to avoid repeated freezing and thawing.

How Does Beetroot Chutney Taste?

Sweet and Earthy Beetroot: The prominent taste of beetroot brings a delightful sweetness to the chutney, creating a well-balanced flavor profile.

Rich Coconut Undertones: The addition of coconut imparts a creamy richness to the chutney, complementing the earthy notes of beetroot for a satisfying taste.

Warm and Aromatic Spices: The blend of dry-roasted spices introduces a warm and aromatic element, elevating the overall taste with layers of depth and complexity.

Subtle Tanginess from Tamarind: A hint of tamarind adds a subtle tanginess, cutting through the sweetness and enriching the chutney with a nuanced and refreshing taste.

Spice Kick from Mustard and Chilies: The tadka, featuring mustard seeds and dry red chilies, contributes a spicy kick, enhancing the chutney with a bit of heat for a well-rounded flavor experience.

Balanced Saltiness: The judicious use of salt brings a balanced saltiness, tying all the flavors together without overpowering the natural taste of the ingredients.

Beetroot Chutney Featured Image

Beetroot Chutney Alternatives

Beetroot chutney is unique. Still, if you are specifically looking for alternatives that capture the essence and flavor profile of beetroot chutney, here are some suitable ones that you may try by infusing other ingredients into it:

Carrot and Beetroot Chutney: Combine the sweetness of carrots with the earthy tones of beetroot for a chutney that maintains a vibrant color and a harmonious blend of flavors.

Radish and Beetroot Chutney: Blend the peppery notes of radish with the rich, earthy taste of beetroot. This alternative offers a unique combination of flavors and textures.

Tomato and Beetroot Chutney: Infuse the tangy goodness of tomatoes with the sweet and earthy taste of beetroot. This alternative provides a delightful balance of acidity and sweetness.

What Dishes Can Beetroot Chutney Be Served with?

Dosa and Idli: Enjoy the vibrant and tangy notes of beetroot chutney alongside South Indian classics like dosa and idli. The chutney’s unique flavors complement the mildness of these dishes.

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Rice and Roti: Elevate your simple rice or roti dishes with a side of beetroot chutney. Its versatile taste adds a burst of color and flavor to your meal.

Sandwiches and Wraps: Spread beetroot chutney on sandwiches or wraps for a delightful twist. It adds a refreshing element to both vegetarian and non-vegetarian options.

Chapati and Paratha: Pair beetroot chutney with chapati or paratha for a delightful combination. The chutney’s sweet and earthy tones complement the hearty flavors of these Indian breads.

Grilled Vegetables: Use beetroot chutney as a dipping sauce for grilled vegetables. Its tangy and spicy kick enhances the taste of the veggies.

Cheese Platter: Include beetroot chutney in a cheese platter for a burst of color and flavor. It complements the richness of various cheeses.

Pakoras and Fritters: Serve beetroot chutney as a dipping sauce for pakoras or fritters. The chutney’s zesty and spicy notes pair well with the crispy texture of fried snacks.

Recipe Card

Beetroot Chutney Featured Image

Beetroot Chutney

By Mita Mondal
Beetroot chutney is a flavorful sauce made primarily from beetroot, coconut, and spices. It adds a vibrant color and a unique taste to various dishes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 10
Calories 121 kcal

Ingredients
  

  • 1 cup Beetroot (cut into small pieces)
  • ½ cup Coconut powder
  • 2 pieces Dry red chilies
  • ½ tsp Cumin seeds
  • 1 tsp Split Chickpea (chana dal)
  • 1 tsp Black gram split (urad dal)
  • ¼ tsp Fenugreek seeds
  • 1 tbsp White oil
  • ½ tsp Mustard seeds
  • 6 pieces Curry leaves
  • ¼ tsp Asafetida
  • 1 piece Tamarind small
  • Salt to taste

For Tadka

  • 1 tbsp White oil
  • ½ tsp Mustard seeds
  • 1 tsp Black gram split (urad dal)
  • 6 pieces Curry leaves

Instructions
 

  • Prepare the Spices: Heat a frying pan on your gas stove.
  • Roast the Spices: In the pan, add two dry red chilies, ½ tsp cumin seeds, 1 tsp chickpea lentil (chana dal), 1 tsp black gram split (urad dal), and ¼ tsp fenugreek seeds. Stir and dry roast the ingredients for about a minute until they release their aroma.
  • Grind the Spices: Once roasted and cooled, transfer these spices to a grinder and grind them into a fine powder.
  • Prepare the Beetroot Mixture: In the same pan, pour 1 tbsp of white oil and heat it. Add ½ tsp mustard seeds, ¼ tsp asafetida, 6 curry leaves, and a small piece of tamarind when the oil is hot.
  • Cook the Beetroot: Add 1 cup of chopped beetroot to the pan and mix everything well. Cover the pan and let the ingredients cook on low flame for around 5 minutes until the beetroot softens.
  • Cool and Blend: Once cooked, transfer the beetroot mixture to a bowl and let it cool. Once cooled, transfer it back to the grinder. Add ½ cup of coconut powder or fresh coconut and salt to taste. Also, add the previously ground spices to the mix.
  • Grind into a Paste: Grind all the ingredients together into a smooth, dry paste without adding any water.
  • Prepare the Tadka: Heat another pan for the tadka. Pour 1 tbsp of white oil and add ½ tsp mustard seeds, 1 tsp black gram split (urad dal), and 6 curry leaves. When they start crackling, your tadka is ready.
  • Combine and Serve: Pour the tadka over the prepared beetroot paste in the bowl, and your delicious beetroot chutney is ready to serve!
    (Expert tip: For a smoother and thicker paste, you can grind the ingredients a few times.)
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Notes

Ingredient Freshness: Opt for fresh beetroot and coconut for a vibrant and robust flavor profile. Freshly roasted spices also enhance the overall taste.
Precision in Roasting: Dry roast the spices just until they become fragrant. Be cautious not to over-roast them, as it could impart a bitter taste to the chutney.
Careful Cooking of Beetroot: Maintain a low flame while cooking the beetroot mixture. Slow cooking allows the flavors to meld together, resulting in a more nuanced taste.
Texture Consistency: Grind the spices and cooked ingredients thoroughly to achieve a fine, dry paste. Avoid adding water during the blending process for a concentrated chutney texture.
Taste Testing: Before completing the chutney, do a taste test and adjust the salt and spice levels according to your preference. This ensures a well-balanced flavor.
Enhancing Tadka (Tempering): The tadka adds a final touch of aromatic flavors. Ensure the oil is adequately hot before adding the mustard seeds, black gram split, and curry leaves for a sizzling tadka.
Grinding Techniques: For a smoother consistency, grind the ingredients multiple times to achieve a finer, smoother, and thicker paste.
Storing Guidelines: Store the chutney in an airtight container. It's best to refrigerate it, where it can last for about a week. To retain freshness, use a clean, dry spoon each time.
Customization and Variations: Experiment with the recipe by adjusting spice levels, adding different spices, or incorporating other complementary ingredients for a personalized touch.
Layer of Oil: Consider adding a thin layer of oil on top of the chutney before sealing the container. This acts as a natural preservative, creating a barrier against air and extending shelf life.
Moisture Avoidance: Ensure the chutney has completely cooled before sealing the container to prevent condensation and maintain its texture.
Creative Serving Ideas: Besides traditional pairings, explore unique serving options like a dip for snacks, a spread for sandwiches, or even as a condiment for grilled meats.
Following these recipe notes will help you create a delectable and long-lasting Beetroot Chutney, perfect for enhancing various dishes with its vibrant flavors.

Nutrition Info (Estimation Only)

Nutrition Facts
Beetroot Chutney
Amount per Serving
Calories
 
121
Calories from Fat 90
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
384
mg
17
%
Potassium
 
54
mg
2
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
150
IU
3
%
Vitamin C
 
49
mg
59
%
Calcium
 
16
mg
2
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

In conclusion, beetroot chutney offers a delightful fusion of sweet and savory flavors, enhancing a variety of dishes with its vibrant appeal.

You May Also Like:  Lemon Chutney Recipe

Elevate your meals with this homemade condiment that brings a burst of taste to your table.

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