Beetroot Chutney is a classic Indian condiment with a spicy and tangy flavor. It is a healthy and vibrant dish made from beetroot, an assortment of seeds and spices and often a hint of jaggery for sweetness. This chutney is often served with rice, idlis, dosas or chapatis. All parts of the beetroot, including the stem and leaves, can be used in the chutney, making it a sustainable cooking option.
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Peel the beetroot and chop it into small pieces.
Heat oil in a pan and add the mustard seeds, urad dal, chana dal and dried red chili.
Once the seeds splutter and the dals turn golden brown, add the chopped beetroot.
Cook on medium heat until the beetroot is soft.
Add the tamarind pulp, salt and jaggery and mix well.
Cook for a few more minutes and then turn off the heat.
Cool the mixture and then grind it into a fine paste in a blender. The beetroot chutney is ready to be served.