Chutneys, Condiments, Plant Based Dishes

Beetroot Chutney | Easy Side dish for Idli, Dosa, Paratha

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Beetroot Chutney | Easy Side dish for Idli, Dosa, Paratha

Beetroot (or beet as is popularly known locally) is a rich source of antioxidants and practically needs no introduction. I usually make 

Benefits of eating Beetroot regularly

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 / Adai/ Paratha. Even tastes yum with Rasam and rice. . 

Beetroot chutney is a vegan, Gluten free dip or chutney made with beets and coconut. Served as a dip to Indian Breakfast dishesPin

FAQs to make a good Beetroot Chutney

  1. Use fresh beets as much as possible.
  2. Garlic pods are optional, but they add to the punch.
  3. If using frozen coconut, soak it in few tbsp of hot water for 5 mins before grinding to get a smooth paste. 
  4. saute the beets well till it slightly shrivels, else the chutney would taste raw
  5. If you want to skip or reduce the coconut, use roasted, de-skinned peanuts instead for a different taste.  

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Let us make Beetroot Chutney

Beetroot chutney is a vegan, Gluten free dip or chutney made with beets and coconut. Served as a dip to Indian Breakfast dishes or can be used as a spread on Sandwiches too

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

Cuisine : Indian | course : accompaniment / chutney

Serving Suggestions :  Idli / Dosa/ Pongal / Adai

Keeps for upto 1 day under refrigeration. 

Beetroot chutney is a vegan, Gluten free dip or chutney made with beets and coconut. Served as a dip to Indian Breakfast dishesPin

Ingredients to make Beetroot Chutney :

  • 1 large Beetroot, fresh, about 250g
  • 1/2 cup Coconut, grated (Fresh or frozen)
  • 2 Garlic pods (optional – I make it both with and without)
  • 2 TBSP Bengal Gram (Channa dal)
  • 2 TBSP Split black gram (Urad dal)
  • 3 Dry Red chillies
  • 1 Green Chilly (or to taste)
  • 1 tsp Salt
  • 1 TBSP oil (Any neutral oil)
  • 1 tsp Tamarind paste (or 1 small gooseberry sized tamarind roundel, about 5 grams)
  • 1 tsp Mustard seeds
  • 1 sprig Curry leaves
Beetroot chutney is a vegan, Gluten free dip or chutney made with beets and coconut. Served as a dip to Indian Breakfast dishes Pin

Method to make Beetroot Chutney:

  1. Wash, peel and slice the beetroot into thin strips using a mandolin slicer (you can chop them into chunks but sauteing 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.
  3. 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 without adding too much water.
  4. Adjust salt and seasonings. 
  5. Prepare tempering with the ingredients, top onto chutney and serve immediately.
Beetroot chutney is a vegan, Gluten free dip or chutney made with beets and coconut. Served as a dip to Indian Breakfast dishesPin

Beetroot Chutney | Easy Side dish for Idli, Dosa, Paratha

Kalyani
Beetroot chutney is a vegan, Gluten free dip or chutney made with beets and coconut. Served as a dip to Indian Breakfast dishes 
5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Chutney, Condiment, Dip
Cuisine Indian, South Indian
Servings 4 servings

Equipment

  • 1 Kadai
  • 1 Mandolin Slicer
  • 1 Wet Blender

Ingredients
  

  • 1 large Beetroot fresh, about 250g
  • 1/2 cup Grated coconut Fresh or frozen
  • 2 Garlic pods optional – I make it both with and without
  • 2 TBSP Bengal Gram Channa dal
  • 2 TBSP split black gram Urad dal
  • 3 Dry Red Chillies
  • 1 Green Chilly or to taste
  • 1 tsp salt
  • 1 TBSP Oil Any neutral oil, split use
  • 1 tsp thick tamarind paste or 1 small gooseberry sized tamarind roundel, about 5 grams

Tempering

  • 1 tsp Mustard Seeds
  • 1 sprig Curry Leaves

Instructions
 

  • Wash, peel and slice the beetroot into thin strips using a mandolin slicer (you can chop them into chunks but sauteing sliced strips is far easier).
  • 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 without adding too much water.
  • Adjust salt and seasonings.
  • Prepare tempering with the ingredients, top onto chutney and serve immediately.

Notes

  1. Use fresh beets as much as possible.
  2. Garlic pods are optional, but they add to the punch.
  3. If using frozen coconut, soak it in few tbsp of hot water for 5 mins before grinding to get a smooth paste. 
  4. saute the beets well till it slightly shrivels, else the chutney would taste raw
  5. If you want to skip or reduce the coconut, use roasted, deskinned peanuts instead for a different taste.  
Keyword Beetroot, Breakfast, Chutney, Gluten Free, Side Dish, Vegan
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19 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!

  12. Shobha Keshwani

    5 stars
    Interesting chutney recipe. This will be made next with my dosas / idlis. Loved it

  13. Mayuri Patel

    5 stars
    Looking at the colour of the chutney, one cannot make out that it is made from beetroot. Lovely idea for a different kind of chutney. Beetroot chutney is now added to my list to try out.

  14. 5 stars
    Lovely this colourful and delicious chutney which could go with any dish. I like your addition of garlic in the dish as its another healthy ingredient which adds extra taste to your chutney

  15. 5 stars
    That chutney colour has won me over.such a delightful way to add beets into the breakfast menu.

5 from 4 votes

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