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A bowl of beets chutney on the table
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5 from 12 votes

Beets Chutney Recipe

Easy, delicious, and nutritious chutney made with beets, coconuts, and spices. The addition of seasoning at the end makes the chutney even more authentic.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Side Dish
Cuisine: Indian
Servings: 6 people
Calories: 144kcal
Author: Uma Srinivas

Ingredients

  • 2 large beetroot peeled and chopped
  • 2 green chilies (for method 1)
  • 1 cup grated coconut
  • 2 teaspoon 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

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 total of 5 chilies: 4 of them blended with other spices and one for the seasoning. 
Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

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