5 from 1 vote

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.

Table of Contents

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.

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.

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

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

Step 5: Transfer the ingredients to the grinder.

Step 6: Grind them into a fine powder.

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

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.

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

Step 10: Stir the content to mix everything nicely.

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

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

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

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

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.

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

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

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).

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.

Step 20: Pour the tadka on the paste in the bowl and your 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.

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 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.

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.