Boil water in a pot and add beetroots to it. Cover and cook it on medium heat until beetroots are soft. You can even cook it in the pressure cooker but it loses its nutritious value when it is cooked in pressure cooker. Let it cool down completely.

When the beetroots are cold completely, peel it and chop it roughly. Now take a mixer jar and add chopped beetroot, salt, black pepper powder and lemon juice to it along with water. Grind it into a smooth paste.

To make tempering, heat oil in a small pan and add mustard seeds to it. When it crackles, add chana dal and udad dal to it and let it become pink. Now add asafoetida, dry red chillies and curry leaves to it and pour this tempering over the prepared chutney. Store it in an airtight container in the refrigerator.

Serve beetroot chutney as a side dish with your snacks or main meal.