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

Cook Time 10

Total Time 20

Course Chutney, Condiment, Dip

Cuisine Indian, South Indian

Servings servings

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

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.

Use fresh beets as much as possible.
Garlic pods are optional, but they add to the punch.
If using frozen coconut, soak it in few tbsp of hot water for 5 mins before grinding to get a smooth paste.
saute the beets well till it slightly shrivels, else the chutney would taste raw
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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