By Devi Poojari
This sweet-spicy beetroot chutney is one of the simplest and best condiments to pair with all your meals – from parathas, uttapams, idlis and even with some steamed rice. Tap to know how to make this recipe.
2 onions, sliced 1 beetroot, diced 5 dried red chillies 2 small tomatoes, chopped ¾ cup fresh moringa leaves 2 tablespoons vegetable oil 1 teaspoon mango pickle 1 teaspoon mustard seeds 1 teaspoon urad dal Salt, to taste
Heat the oil in a pan and crackle the mustard seeds and urad dal.
Add the sliced onions and moringa leaves, and fry for 3-4 minutes, until browned.
Add the beetroot and sauté for a couple of minutes before tipping in the tomatoes.
Cook for 4-5 minutes, until the tomatoes start to get mushy before adding a couple of teaspoons of water and cooking the mixture with a lid on.
Once the beetroot is softened, add salt to season and let it cool completely.
Transfer the mixture to a blender jar and add the mango pickle.
Grind into a paste and serve with any dish of your choice.
Image Credit: delish.com