Beetroot coconut chutney

Name: Beetroot coconut chutney
Cuisine: Indian
Ingredients: 1 beetroot grated; 1/2 cup coconut grated; 1 tbsp tamarind pulp; 2-3 garlic flakes whole; 1 tbsp oil; 2 tsp urad dal; 2 tsp chana dal; 2-3 dry red chilli; 1 tsp cumin seeds; 1/2 tsp hing; 1 onion finely chopped; as per taste Salt; 8-10 curry leaves; 1 tsp mustard seeds

Vaishali Singh @cook_15667007

Bangalore

Try this sweet tangy chutney as an accompaniment with your dosa or idli.
#bcam

Vaishali Singh @cook_15667007

Bangalore

Try this sweet tangy chutney as an accompaniment with your dosa or idli.
#bcam

Saved

Ingredients

1beetroot grated
1/2 cupcoconut grated
1 tbsptamarind pulp
2-3garlic flakes whole
1 tbspoil
2 tspurad dal
2 tspchana dal
2-3dry red chilli
1 tspcumin seeds
1/2 tsphing
1onion finely chopped
as per tasteSalt
8-10curry leaves
1 tspmustard seeds

Saved

Steps

1

Peel, wash and grate the beetroot.
2

Take a non stick pan and heat oil. Add cumin seeds, garlic flakes, hing, dry red chilli, urad and chana dal and roast on a low flame till dal changes it's colour to light brown.
3

Add onion, beetroot, tamarind pulp and salt and sauté till the beetroot is cooked well and it’s raw smell goes off. Switch off the flame.
4

Add coconut and mix well. Leave it aside to get back to room temperature.
5

Once it cools put it in a grinder and adding little water grind into a smooth paste. Adjust the salt and remove in a bowl.
6

In a pan heat 1 tsp oil, add mustard seeds and curry leaves. Let it crackle and pour this tempering over the chutney and serve.