Beet root chutney is and healthy and tasty option, a perfect side dishes to accompany your snacks. It’s sweet, tangy and spicy combination just adds a punch to your Sandwiches, Dosas, Paratha and Wraps.
This chutney get subtle nutty flavor due to the Channa daal/ Bengal gram and Udad daal/ Split Black Gram and the Ground nuts. To make the chutney tangy you can add Lime juice, tamarind pulp or Kokum Concentrate. Add Jaggery or sugar to balance the Sourness of lime or tamarind. For the Spice you can add Green chills, red chills or chili powder.
Portion Size: (1.5 C)
Prep Time: 5Min
Cook Time: 15 Min
Ingredients
1. Beets 1 large Grated
2. Freshly Grated Coconut ¼ C
3. Green Chilies 2-4
4. Red chili 1-2
5. Cumin 1tsp
6. Ginger Grated ½ inch
7. Roasted Channa daal 1 tsp
8. Split Black Gram 1 tsp
9. Peanuts 1 tsp
10. Coriander seeds 1 tsp
11. Salt 1 tsp
12. Jaggery 1 tsp
13. Lime Juice 1 tbsp
14. Curry leaves 12-15
15. Chopped Coriander 2 tbsp
16. Oil 1 tsp
For the tempering
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1. Oil 1 tsp
2. Mustard seeds ½ tsp
3. Cumin Seeds ½ tsp
4. Asafetida ¼ tsp
5. Curry leaves 5-6
Instructions
Step 1
In a pan take 1 tsp of Oil, when the Oil is hot .
Add the Cumin Seeds so that they splutter.
Add the Spit Black gram and the Roasted Channa daal and fry them Brown.
Now add the grated Ginger and Coriander Seeds and the green chilies and the red Chills.
Add the Ground Nuts and Fry them.
Then add the grated beet and sauté for 2-3 min then
Cook covered for 5-7 min
add the freshly grated Coconut. Add 1 tsp of Jaggery or Sugar to balance the Sourness of Lime. Adding is optional
Season with some Salt.
Add some Lime Juice, kokum concentrate or tamrind pulp.
Now allow the mixture to cool.
And Blend into a Smooth paste
To enhance the taste we add some tempering
In a tempering wok, heat 1 tsp of oil,
Add 1 tsp of mustard seeds and ½ tsp of cumin seeds
When they splutter, add the asafetida and the curry leaves and
1-2 red chilies and temper the chutney
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