Beetroot Chutney Recipe, Beetroot Chutney, How To Make Beetroot Chutney Recipe
Beetroot chutney is a yummy dish with a wonderful appearance and tastes excellent when mixed with hot rice or roti.
Beetroot chutney is a yummy dish with a wonderful appearance and tastes excellent when mixed with hot rice or roti. This dish is deliciously made combining cubes of beetroot and fresh coconut, slightly stir fried and made to a coarse paste, later adding freshly roasted and groun...
Servings : 2 persons
Published date : December 15, 2016
Ingredients used in Beetroot Chutney
• Cumin seeds - 1 tea spoon.
• Red chilli - 5 number.
• Chana dal - 2 tablespoons.
• Urad dal - 2 tablespoons.
• Oil - 2 tablespoons.
• Beetroot - 1 number.
• Shredded coconut - 3 tablespoons.
• Tamarind - to taste.
• Salt - to taste.
• Hing (asafoetida) - 1 tea spoon.
• Fenugreek seeds - half tea spoon.
• Mustard seeds - 1 tea spoon.
• Curry leaves - 1 spring.
Dry roast the dry red chilies, chana dal, fenugreek seeds, urad dal, cumin seeds and transfer into a blender and make a fine powder.
Take another pan and add oil, mustard seeds, tarmarind, hing, curry leaves, chopped beetroot, fresh coconut pieces and cook in a slow flame for 5 minutes.
Now transfer into a blender and addearlier prepared masala powder, salt and make it a fine paste and transfer into a bowl. In the top add tempering and serve it.
Cooking with images
Beetroot , Beetroot , Beetroot catni
Beetroot chutney is a yummy dish with a wonderful appearance and tastes excellent when mixed with hot rice or roti. This dish is deliciously made combining cubes of beetroot and fresh coconut, slightly stir fried and made to a coarse paste, later adding freshly roasted and ground Indian spices like dry red chillies, jeera, pinch fenugreek seeds etc and little sour tinge from the tamarind. Finally the chutney is tempered with mustard seeds, urad dal and fresh curry leaves.
Urad dal gives a crunchy taste to the dish while eating. Beetrootis one vegetable that many people are not fond of eating. But all must know that the beets are low in calories, high in fibre, packed with healthy nutrients and lend themselves beautifully to vegetarian recipes. Beetrootis a deep reddish-purple root vegetable known for its slightly sweet flavour and nutritious qualities.
It is especially enjoyed in salads, as a side dish and even as a main dish for those who prefer vegetarian meals. Beetrootswhen fresh have a deep rich colour, firm texture. Though there are a variety of ways in preparing the beets, you must know how to roast the beetrootas it helps in bringing out the rich flavours of this versatile root vegetable. A variety of dishes like beetroot halwa, beetroot squash, beetroot curry, beetroot raita, beetroot rice, beetrootpakoda can be made with this pleasing vegetable which can add a wonderful addition in your everyday meal.
It is often difficult to believe how the hardy, crunchy, often rough-looking exterior of raw beets can be transformed into something wonderfully soft and buttery once they are cooked. Beets' sweet taste reflects their high sugar content, which makes it an important source for the production of refined sugar (yet, the beets that are used for sugar consumption are of a different type than the beets that you purchase in the store).
Beetroot chutney is a colourful recipe made in South India and is served with rice, chapathi, idly and dosai.Beetroot chutney with its fantastic colour, refined flavour and earthy taste are pleasing to the palate and should be invited to your list of regular menu more often. Beetrootstir fries garnished with coconut are a part of the regular meal in the Southern Indian states, Tamil Nadu and Kerala.
Beetsare a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support. To prepare this simple yet delicious beetrootchutney, firstly take a pan and dry roast red chillies, channa dal, fenugreek seeds, uraddal, cumin seeds and make into a coarse powder.
Now in the same pan, add oil and when it gets hot, add mustard seeds, tamarind, asafoetida (hing), curry leaves, chopped beetroots, coconut pieces and cook for 5 to 7 minutes over a slow flame. Once it is done, add the spices powder and again blend into a fine coarsely ground chutney.
Do try this as you will surely love the taste. Don’t miss out on watching the video, click the link below and view making of beetroot chutney:
The betanin available in beetroot is used industrially as red food colourants, e.g. to improve the colour and flavour of tomato paste, sauces, desserts, jams, jellies, ice cream, sweets and breakfast cereals.
Beetrootsare rich in dietary fiber, vitaminC, magnesium, iron, copper and phosphorus.Beetis a source of beneficial flavonoids called anthycyanins. Good for heart. Beetfiber helps to reduce cholesterol and triglycerides by increasing the level of HDL. The presence of the nutrient betanin lowers the levels of homocysteine in the body which can be harmful to the blood vessels. Thus, consumption of beetroot helps to prevent cardiovascular diseases.