By Rajan Bhattacharya
October 30, 2024
This bright and healthy chutney combines beetroot with coconut, creating a delicious condiment. Perfect with dosa, idli, or steamed rice, this spicy chutney adds a colourful and flavourful twist to any meal.
3 tsp oil 1 tbsp urad dal 1 tbsp chana dal ½ tsp cumin 3 dried red chillies 1-inch ginger 1½ cup beetroot, chopped ¾ tsp salt ¾ cup water 1 cup grated coconut Small ball-sized tamarind 2 tsp oil 1 tsp mustard seeds ½ tsp urad dal 1 dried red chilli Few curry leaves
Heat 3 tsp oil in a large pan and roast the urad dal, chana dal, cumin, and dried red chillies.
Add the ginger, chopped beetroot, and salt. Sauté for two minutes.
Pour in ¼ cup water, cover, and cook until the beetroot softens about 10 minutes.
Let the mixture cool completely, then transfer to a blender.
Add coconut, tamarind, and ½ cup water. Blend to a smooth paste.
For tempering, heat oil, then add mustard seeds, urad dal, dried chilli, and curry leaves.
Pour the tempering over the chutney and mix well before serving.