Beetroot Chutney
Beautiful pink colored chutney rich in nutrients and taste
Ingredients
- ¼ kg beetroots peeled and finely chopped
- 8 red chilies
- 20 gms tamarind
- 20 gms Jaggery
- 8 pods garlic
- 1 tsp cumin seeds
- salt to taste
- 1 tbsp oil
- 3 tbsp water or as required
For tempering
- 1 tsp black gram or urad dal
- ½ tsp mustard seeds
- 1 tbsp oil
- 2 sprigs curry leaves finely chopped
- 1 dry red chili broken
Instructions
- In a pan, add 1 tbsp oil, fry the red chilies and beetroot until the raw smell of beetroot fades away, approx. 5 mins. Let it cool.
- To a blender jar, add tamarind, jaggery, salt, cumin seeds, garlic and fried beetroot-chilies and blend to a smooth paste. Add water little by little or as required to blend. Take out into a serving bowl
- In the same pan used for frying beets, add 1 tbsp oil and all the ingredients mentioned under tempering, let it fry well, switch off the flame and add this to the beetroot chutney.
- Enjoy with hot rice and a dash of ghee