Beetroot Chutney (2 Ways)

Try this recipe the next time when you buy beetroot! The recipe is for Beetroot Chutney. Chutney is an Indian side dish and it is usually meant to complement rice, dosa, idli, bonda, vada, upma, etc.

this recipe

The sweet note of beets combined with aromatic spices and coconut gives this beetroot chutney a wholesome flavor. 

Chutney is very easy to prepare and can be made using different vegetables (and sometimes even fruits), lentils, and spices.

I decided to start off my chutney recipe series with this fabulous Beetroot Chutney.

Beets are highly nutritious and heart-friendly root vegetables. They are inexpensive and are readily available in most grocery stores.

Its leaves are also edible and are loaded with nutrients. Here are some of the numerous health

Benefits of beets: Lowers cholesterol levels and is a rich source of minerals such as iron, manganese, copper, and magnesium. It also moderates the level of sodium.

First method

This is a very simple and healthy way of preparing beets chutney. For this recipe,  you would start by peeling the skin and chopping the beets into cubes before boiling them with green chilies.

Place a separate pan over medium heat and saute the black gram and red chilies using the coconut oil until it turns a golden color.

Blend the cooked beets and green chilies, grated coconut, and sauteed spices. Use the boiled water from step 1 for blending. Transfer the blended beetroot chutney from the blender into a bowl. Then add salt as required to the mixture. 

For seasoning, heat 2 teaspoon of oil in a pan and add mustard seeds and red chilies. When the mustard seeds being to sputter, add curry leaves. Add the seasoning to beet chutney. You can also saute the beets instead of boiling them. Either way, it tastes very good.

The leftover chutney can be stored in the refrigerator for a minimum of 3 days.

Mix this with steamed rice (white or brown) and you get a wonderful lunch option for kids. They will love the bright color and you will love the wholesome nutrition they get. 

Second method

First, you would start by peeling the skins of the beets before grating them.

Place a pan over medium heat and saute the chana dal, black gram, and red chilies using the 3 teaspoon of coconut oil until the lentils turn golden.

Add the grated beetroot and saute for another 3-4 minutes. Switch off the heat and let the mixture cool down.

Blend the beetroot mixture using 1 ½  cup of water. Transfer the blended beetroot chutney from the blender into a bowl. Then add salt as required. 

For seasoning, heat 2 teaspoon of oil in a pan and add mustard seeds, split black gram, and red chilies. When the mustard seeds being to sputter, add curry leaves. Add the seasoning to beet chutney.

Related recipes

• Coconut chutney
• Carrot Chutney
• Heerekai Chutney
• Mint Chutney

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📖 Recipe

Beetroot Chutney

Uma Raghupathi

Easy, delicious, and nutritious chutney made with beets, coconuts, and spices. The addition of seasoning at the end makes the chutney even more authentic.

5 from 12 votes

Print Recipe

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Course :Side Dish

Cuisine :Indian

Diet :Vegan

Allergen :Dairy free, Peanut free

Difficulty :Easy

Servings 6 people

Calories 144 kcal

Equipment

• Blendtec Blender
• Non Stick Pot

Ingredients

  

1x2x3x

• ▢ 2 large beetroot - peeled and chopped
• ▢ 2 green chilies - (for method 1)
• ▢ 1 cup grated coconut
• ▢ 2 tsp. black gram or urad dal
• ▢ 2 teaspoon chana dal
• ▢ 5 red chilies - (3 for method 2)
• ▢ 1 tablespoon coconut oil
• ▢ 1 strand curry leaves - (optional)
• ▢ Salt

Cook ModePrevent your screen from going dark

Instructions

 

• First, you would start peeling the skin and chopping the beets into cubes before boiling then with green chilies.
• Place a separate pan over medium heat and saute the black gram and red chilies using the coconut oil until it turns a golden color.
• Blend the cooked beets and green chilies, grated coconut, and sauteed spices. Use the boiled water from step 1 for blending. Transfer the blended beetroot chutney from the blender into a bowl.
• Then add salt as required to the mixture.
• For seasoning, heat 2 tablespoon of oil in a pan and add mustard seeds and red chilies. When the mustard seeds being to sputter, add curry leaves. Add the seasoning to beet chutney.

Second Method

• First, you would start by peeling the skins of the beets before grating them.
• Place a pan over medium heat and saute the chana dal, black gram and red chilies using the 3 teaspoon of coconut oil until the lentils turn golden.
• Add the grated beetroot and saute another 3-4 minutes. Switch off the heat and let the mixture cools down.
• Blend the beetroot mixture using the 1 ½ cup water.
• Transfer the blended beetroot chutney from the blender into a bowl. Then add salt as required.
• For seasoning, heat 2 teaspoon of oil in a pan and add mustard seeds, split black gram, and red chilies. When the mustard seeds being to sputter, add curry leaves. Add the seasoning to beet chutney.
• The beetroot chutney is ready to be served with hot rice.

Notes

 For method 1

I used 2 green chilies and  2 red chilies.

For Method 2 

I used a total of 5 chilies: 4 of them blended with other spices and one for the seasoning. 

 

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Nutrition

Calories: 144kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Sodium: 58mg | Potassium: 174mg | Fiber: 4g | Sugar: 3g | Vitamin A: 286IU | Vitamin C: 45mg | Calcium: 11mg | Iron: 1mg

Nutritional information is an estimation only.

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