Beetroot Chutney
Beetroot chutney is a flavorful condiment made from beetroot, coconut powder, lentils, different seeds, and a variety of spices.
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
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Notes
I prefer using fresh ingredients, especially beetroot and coconut, to make this chutney. This adds to the flavor.
Dry roast the spices on a low flame to perfection. Stir them continuously to prevent burning until they release their natural aroma.
Ensure the tadka is at the right temperature while adding to the chutney. This will also enhance the aroma of the chutney.
I prefer a slight tangy taste in my beetroot chutney and therefore I have used a small piece of tamarind. You can adjust it according to your taste preference.
Do not add water while grinding the ingredients and spices. Grind it a couple of times if you want a finer texture.
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
%
Sugar
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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