Beetroot coconut chutney

Name: Beetroot coconut chutney
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 250 gr beetroot; 4 table spoon decicated coconut; 2 table spoon oil; 1 teaspoon urad dal; 1 teaspoon chana dal; 1 teaspoon jeera; 1/2 teaspoon salt; 1 table spoon tamarind pulp; 2 dry red chilli; 1 table spoon sarso; 1/2 lemon juice; Some curry leaves; 1 inch piece of ginger

renu bhasin @Renu_24467330

#AR This beautiful, vibrant Beetroot Chutney is a tasty and healthy chutney variant from the South Indian cuisine of Tamil Nadu and made with beetroots, coconut, lentils, herbs and spices. Make this no onion and no garlic recipe in 30 minutes and serve as a breakfast dip with Idli, Dosa and Vada. It packed with vitamins, minerals,0 and dietary fiber, which can support a healthy digestive taste.

renu bhasin @Renu_24467330

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Ingredients

30 minutes

4 people

250 grbeetroot
4 table spoondecicated coconut
2 table spoon oil
1 teaspoon urad dal
1 teaspoon chana dal
1 teaspoon jeera
1/2 teaspoon salt
1 table spoon tamarind pulp
2 dry red chilli
1 table spoon sarso
1/2 lemon juice
Some curry leaves
1 inch piece of ginger

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Steps

30 minutes

1

Peel and cut beetroot into small pieces. Take a pan add oil,letins and jeera. Roast it till golden. Now add ginger and beetroot pieces.
2

Saute it for few minutes. Add 1/4 cup water and salt and leave it for proper cooked. After 10 minutes we can check it.
3

Now let it cool. After that add the material into grinder. Now add coconut and tamarind pulp in it. Also add some water.
4

Grind it proper. At last add lemon juice. Transfer it into a bowl. Chutney is ready. Now make tadka, take 1 teaspoon oil add sarso.
5

When it cracked, add curry leaves, tadka add to the chutney. Super tasty, fresh homemade chutney is ready.