Chutneys, Sizzling Tastebuds

Beetroot Chutney | Easy vegan dip

Beetroot (or beet as is popularly known locally) is a rich source
of antioxidants and practically needs no introduction. I usually make poriyal (stir fry), peanut-saladcutlet or even mini burgers with this root vegetable.  

It has been linked with better stamina,
improved blood flood and lower blood pressure. the vegetable became popular in
Roman times and it was used to treat fever, constipation, wounds, skin
problems – and was used
as an aphrodisiac.Most beetroot on sale is round and red, but yellow, white and
stripy versions are available.The beetroot taste is described as sweet, earthy
and tender to eat. It is grown in the ground and is related to turnips, swedes
and sugar beet (Source : here)

Today is a vegan chutney / dip thats
delicious to go with your Idli / Dosa/ Pongal / Paratha. Even tastes yum with
Rasam and rice. Linking to bookmarked recipes under BM 50

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Prep time : 10 mins, cook time : 8 mins. Serves :
4

Cuisine : Indian | course : accompaniment / chutney

Serving Suggestions :  Idli / Dosa/ Pongal / Adai

Keeps for 1-2 days under refrigeration. 

Ingredients:

  • Fresh Beetroot – 1 large
  • Coconut grated – 1/2 cup
  • Garlic pods – 2 medium (optional – I made it both
    with and without)
  • Channa dal – 2 TBSP
  • Urad dal – 1 TBSP
  • Dry Red chillies – 2 nos
  • Salt – to taste
  • oil – 1 TBSP
  • Tamarind – small roundel (about 2-3 gms)
  • Tempering : Mustard seeds, asafoetida, urad dal
    (1/2 tsp), curry leaves

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Method:

  1. Wash, peel and slice the beetroot into thin
    strips using a mandolin slicer (you can chop them into chunks but sauteeing
    sliced strips is far easier).
  2. In a pan, heat oil, saute urad dal and channa
    dal, red chillies till golden brown (about 2-3 mins), remove to a plate. Add
    beetroot, garlic (if using), tamarind and saute till raw smell disappears
    (about 3-4 mins on low/ medium heat). Remove. Cool and grind with coconut, salt
    to a smooth thick paste. Adjust salt and seasonings. 
  3. Prepare tempering with the ingredients, top onto
    chutney and serve immediately.

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11 Comments

  1. Oh that is super delicious

  2. Priya Suresh

    Never said no to this attractive chutney.

  3. thelady8home.com

    Never had this. Its sounding chatpata and also healthy.

    —thelady8home.com

  4. Love the color. Vegetable chutneys are soo good naa. 🙂

  5. Suma Gandlur

    Never tried beetroot in a chutney recipe wondering how my family would take the favor of it. However your chutney looks colorful.

  6. Sounds a lovely variation, Kalyani. Shall try this soon.

  7. Seems to be a great combo with coconut…will try this Kalyani.

  8. vaishali sabnani

    That's a lovely colour and it looks very tempting.

  9. The chutney has got a beautiful color! Love the idli platter with chutney.

  10. Sandhya Ramakrishnan

    Lovely color of the chutney!

  11. Priya Srinivasan - I Camp in My Kitchen

    Beautiful Color Kalyani!!! and really a nice variant from our regular chutney!

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