Beetroot Chutney

The health benefits of Beetroot are too many to enumerate here. Beetroot can be eaten raw in salads or boiled and used in sandwiches, soups or even stirfries. The Beetroot Chutney that I have posted today goes amazingly well with dosa, dal rice, curd rice and even with Chapati. My heartfelt thanks to my friend Mamatha Harish for this simple, easy yet delicious recipe.

Ingredients:

2 Beetroots peeled and chopped

1 onion chopped roughly

4 tbsps grated coconut

1 sprig curry leaves

1 tsp coriander seeds

3 dry red chillies

1/2 tsp tamarind paste

Salt

2 tsps oil

Method:

Heat oil in a pan. Drop in the onions and roast for a couple of minutes. Drop in the dry red chillies, coriander seeds, curry leaves and tamarind. Roast for a couple of minutes and then add the grated coconut and beetroot. Cover and cook for a couple of minutes. Allow to cool. Grind this roasted mixture along with salt to a fine paste. Serve.

This proprtion serves four.

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