5 from 1 vote

Beetroot chutney is a flavorful condiment made from beetroot, coconut powder, lentils, different seeds, and a variety of spices. Follow my easy recipe to learn about all the ingredients required and the instructions to make beetroot chutney at home.

Table of Contents

KEY TAKEAWAYS

Beetroot chutney is a simple but tangy condiment that enhances the taste and color of your meals.
Use an airtight glass container to store the chutney. Keep it in your fridge to retain its freshness and flavor.

Serve this chutney along with rice or Indian bread, dosa or idli, wraps or sandwiches, grilled vegetables, or a cheese platter, fritters or pakoras.
Beetroot chutney tastes sweet and spicy. It also offers an earthy, rich, and creamy taste with a hint of tanginess and saltiness.
A similar taste profile as beetroot chutney is offered by different chutneys like carrot and beetroot chutney, radish and beetroot chutney, tomato and beetroot chutney.

I have a cousin staying in a small village. He recently came over to our place with his wife, a sweet little girl from the village. This was his first visit to our place after his marriage. In the kitchen, his wife volunteered to make a chutney that she says helps her stay connected to her village roots. She shared this recipe with me gladly when I asked for the steps of this chutney.

I made it the following week. My husband said it had honesty, and my sons liked how different it was. Now, it is our homesick remedy. That chat reminded me that when people move, they carry their kitchen along—and food becomes the bridge between old roots and new beginnings.

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.

(Pro 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.