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    Home » Recipes » Karnataka Cuisine

    Beetroot Chutney (2 Ways)

    Published: April 29, 2016 · Modified: April 14, 2022 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 49 Comments

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    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.

    A close up of a bowl of beetroot chutney 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.

    Jump to:
    • First method
    • Second method
    • Related recipes
    • 📖 Recipe

    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

    Grated beets is on the cutting board

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

    A pan is with spices and oil over the stove top

    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.

    A pan is on the stove top with spices and grated beetroot

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

    Blender is filled with beetroot sauce

    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. 

    A small pan with oil and spices over the stove top
    tempering for chutney

    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
    • Carrot Chutney Recipe
    • Ridge Gourd Chutney
    • Cabbage Chutney
    • Tomato Chutney For Dosa

    If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest. 

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    📖 Recipe

    A bowl of beets chutney on the table

    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
      

    • 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
    Prevent 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. 
     

    YOUR OWN NOTES

    Click here to add your own private notes.

    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.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!

    Pin this recipe for later use

    A bowl of food beet chutney on the table
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    Reader Interactions

    Comments

    1. Lathiya

      May 23, 2020 at 7:29 pm

      I used to hate beetroot chutney when I was a kid but now this is one of my favorite chutney. the chutney look yum.5 stars

      Reply
    2. Jagruti's Cooking Odyssey

      May 16, 2020 at 7:00 am

      This beautiful and alluring beetroot chutney looks so tasty, never tried south Indian style, sounds so good.

      Reply
    3. Sasmita

      May 16, 2020 at 4:46 am

      What an amazing color it has ! I have never tried to make chutney using beets yet, this is a lovely post to make ..Thank you for sharing dear uma 🙂5 stars

      Reply
    4. Jolly

      May 15, 2020 at 9:52 pm

      I’ve been used beetroot for salads, poori or idlis or in dosas too but never tasted or tried in chutney form. This looks so beautiful and so much flavourful chutney.

      Reply
    5. Padma Veeranki

      May 15, 2020 at 9:23 pm

      What a healthy, delicious and vibrant looking beet chutney...Vegetable based chutneys are a must in our home...any number of variations seem to be less...will try your variation next time...Thanks for the share!!5 stars

      Reply
    6. Sapana

      May 15, 2020 at 1:23 pm

      Beet chutney looks so colorful and I am sure it must have tasted amazing too.5 stars

      Reply
      • Uma Raghupathi

        May 15, 2020 at 5:50 pm

        Yes it’s simple and delicious. Hope you will try this soon

        Reply
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