Beetroot Chutney/Beetroot Chutney without Coconut
Ingredients
- Beetroot- 1 no.
- Green chillies- 2 no.
- Salt- 1 tsp
- Tamarind- Small gooseberry size
- Jaggery- 1 tsp
- Asafoetida- Chickpea size
Seasoning Ingredients
- Mustard seeds-1 tsp
- Urad dal- 1/2 tsp
- Curry leaves- few
- Oil- 2 tsp
Instructions
Preparation
- Peel the beetroot and cut it in to cubes.
Method
- Transfer the cubed beetroot, salt, jaggery, tamarind, asafoetida and green chillies in to mixer grinder and grind it to fine paste. Do not add water.
- Heat a pan/ kadai, add 2 tbsp oil, mustard seeds, urad dal and curry leaves. When the mustard seeds splutter add the ground beetroot paste fro step 1. Saute it well till the moisture from the beetroot chutney evaporates.
- Beetroot chutney is ready. Let it cool and store it in air tight container. Serve it with hot rice or dosa.
Note:
- This chutney can be preserved without refrigeration for two days.