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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. 

    Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.

    📖 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

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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.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
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    A bowl of food beet chutney on the table
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    Reader Interactions

    Comments

    1. Seema Sriram

      May 14, 2020 at 12:40 am

      I use vegetable based chutnies more often than coconut chutney. To have these varieties one per day will actually help me a lot. Love the colour of this beet chutney, Uma.5 stars

      Reply
    2. Mayuri Patel

      May 13, 2020 at 6:26 pm

      That's an interesting chutney, would never have thought of using beetroot to make this condiment. I would probably add a bit of ginger too as I feel it pairs well with beetroot.5 stars

      Reply
      • Uma Raghupathi

        May 13, 2020 at 8:10 pm

        Thank you Mayuri! Ginger sounds good too. Will try it next time 🙂

        Reply
    3. Lata Lala

      May 13, 2020 at 2:25 pm

      Beetroot can be used to make chutney I have never thought of. The vibrant colour looks so inviting.5 stars

      Reply
    4. Vandana

      May 12, 2020 at 4:20 pm

      This sounds and looks so delicious. The best part is that it's so easy to make. Loved the color too.5 stars

      Reply
    5. Vanitha Bhat

      May 12, 2020 at 1:49 pm

      What a stunning color! I love beets but have never dared to use them in chutneys! I must try this; looks amazing with all those south Indian flavors!5 stars

      Reply
    6. Pavani

      May 12, 2020 at 12:18 am

      Wow, what a pretty looking beets chutney. I've never made chutney with beets - will have to try this some time soon for the family.5 stars

      Reply
    7. Shailender Sharma

      May 09, 2020 at 5:24 pm

      On regular basis you come across many queries regarding the use beetroot in different ways. Here's the one...Simple and effective. Thumbs up.5 stars

      Reply
    8. CookRook

      May 24, 2016 at 11:46 am

      It must be an incredibly tasty and healthy! I love beets in any form 🙂

      Reply
    9. Healing Tomato

      May 09, 2016 at 2:48 am

      I just know that my Mom would flip out over this recipe. What a wonderful combination of ingredients in this chutney!

      Reply
      • Uma Raghupathi

        May 09, 2016 at 3:46 am

        Thank you Rini 🙂

        Reply
    10. Razena | Tantalisemytastebuds.com

      May 08, 2016 at 8:59 pm

      The colour on this chutney is so intense! I love beets and will definitely try it this way soon.

      Reply
      • Uma Raghupathi

        May 08, 2016 at 10:26 pm

        Thank you Razena!

        Reply
    11. Gin

      May 06, 2016 at 8:02 pm

      Beautiful color! I bet this is delicious on so many things.

      Reply
    12. Molly ~ EasycookingwithMollym

      May 05, 2016 at 8:17 pm

      I love beet smoothie but never had beet chutney, this looks fab.

      Reply
      • Uma Raghupathi

        May 06, 2016 at 12:19 am

        Thank you Molly!

        Reply
    13. Dixya @ Food, Pleasure, and Health

      May 05, 2016 at 12:25 am

      what an interesting use of beets..i have been spiralizing beets lately, next time will be trying this chutney.

      Reply
    14. Kathy Hester

      May 04, 2016 at 2:37 pm

      Beets are my favorite, but I've never made a chutney with them. It's time for that to change!!

      Reply
    15. Christine - Jar Of Lemons

      May 04, 2016 at 2:30 pm

      This sounds amazing! Beets are one of my favorite and I've never tried chutney. I'll definitely have to try it out!

      Reply
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