Thursday, October 27, 2016


Beetroot chutney is the recent dish I try ed and tested which was simply super hit one. This chutney has a well rounded flavour that goes well with most variants of idlies, dosa or even with chappathi. I tried with seasoned idlies which came out so well. This chutney has a hint of sweetness  that comes with the veggie beets, spice from the red chilly and tang from tomatoes. So its a mixed flavours that's makes this chutney even more tasty. Do try this at home for sure :)

1 Beetroot (thinly sliced and chopped)

5 Pearl onions

1 Tomato

5 Cloves of Garlic

5 Dried Red Chillies

1 tbsp Channa dal.

1/4 Cup Grated Coconut

1 tbsp Coconut oil.

1/4 Cup water.

Salt to taste.


1 tbsp Coconut oil

2  tsp Mustard seeds

1 tsp Jeera

Curry leaves

Pinch of Hing


Heat half tsp oil in a pan. Add channa dal and fry till slight brown. Then add garlic and red chilly. Once the chillies changes it colour and gives a nice aroma, Transfer them into a mixer. Let it cool down. In a same pan, add in onions. Once its half done, add thinly sliced beets with salt. Cook for about 5 min. Drop in tomato and coconut grated. Once the tomato turns mushy, switch of the flame. Blend the beets mixture along with the dal one adding very little water. Now transfer them into a bowl. For tadka - Heat oil in a pan, add mustards seeds and jeera. Once the mustard seeds starts crackling, add curry leaves and hing. Pour this tempering over the chutney and mix well.