Beetroot Onion Chutney

Name: Beetroot Onion Chutney
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 big beetroot; 1 big onion; 1/2 inch ginger; For the masala; 1/2 cup grated coconut; 1 bay leaf; 2 pinch Asafoetida /hing; 2 teaspoon Urad Dal; 1 teaspoon Bengal Gram Chana Dal; 4 dry red Chillies or as per the taste; 2 teaspoons Tamarind paste or tamarind (soaked); 1 teaspoon Coconut oil; 1/2 teaspoon Salt or to taste; For the tempering; 1/2 teaspoon Mustard seeds plus 1/2 teaspoon mustard seeds; 8-10 Curry Leaves; 6 Cloves Garlic chopped; 1 teaspoon Coconut oil / cooking oil

Sanchita Mittal @sm_thechef

Delhi

#Ingredient3
#Beetroot
Beetroot Onion Chutney - South Indian Style
This chutney is quick and easy to prepare and is also different from the usual chutneys. It is a healthy, delicious and aromat combination of onion, beetroot and coconut which is sautéed with urad dal, curry leaves and red chillies. It is then puréed and tempered with garlic, curry leaves and mustard seeds.
A perfect accompaniment for rice, dosas idlis, uttapams or anything you like.
This chutney stays well even without fridge for 2-3 days.
Must try recipe

Sanchita Mittal @sm_thechef

Saved

Ingredients

15 minutes

4 servings

1big beetroot
1big onion
1/2 inchginger
For the masala
1/2 cupgrated coconut
1bay leaf
2 pinchAsafoetida /hing
2 teaspoonUrad Dal
1 teaspoonBengal Gram Chana Dal
4dry red Chillies or as per the taste
2 teaspoonsTamarind paste or tamarind (soaked)
1 teaspoonCoconut oil
1/2 teaspoonSalt or to taste
For the tempering
1/2 teaspoonMustard seeds plus 1/2 teaspoon mustard seeds
8-10Curry Leaves
6 ClovesGarlic chopped
1 teaspoonCoconut oil / cooking oil

Saved

Steps

15 minutes

1

Peel the beetroot and onion and cut into to big pieces
2

Heat half teaspoon of oil in a non-stick pan and sauté bay leaf, beetroot, ginger and onions till they turn slightly brown.
3

Add half a cup of water and cook for 2 minutes covered, until beetroot chunks and onions are cooked. Keep aside.
4

Heat oil in a pan and add mustard seeds, urad dal,chana dal, hing and red chillies anf fry till dal turns golden in colour
5

Switch off the flame and add coconut & let it cool completely.
6

Next grind the fried masala, cooked beetroot and onions, tamarind paste and salt in a mixer-grinder.
7

Grind to a coarse to smooth thick paste, but don't make it super smooth.
8

For the tempering.
Heat 1 teaspoon oil in a pan, add mustard seeds, chopped garlic and curry leaves. Fry it until garlic turns golden in colour
9

Now add grounded onion Beetroot paste to the tempering.
10

Bring to a boil, keep stirring in between
11

Switch off the flame, chutney is ready to serve with rice, idlis, dosas, uttapams or anything you like.