Beetroot Chutney Recipe, 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. 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.
How to make Beetroot Chutney
37 reviews so far
prep time 30 mins
Cook time 15 mins
Total time 45 mins
Author : Vahchef
Main Ingredient : Beetroot
Servings : 2 persons
Published date : April 15, 2009
Ingredients used in Beetroot Chutney
• Garlic 3 to 4 Clove.
• Black pepper corns 1 Teaspoons.
• Corriander Seeds 1 Teaspoons.
• Fennel Seeds 1 Teaspoons.
• Cumin Seeds 1 Teaspoons.
• Red chilli 5 Numbers.
• Chana dal 2 Tablespoons.
• ural dal 2 Tablespoons.
• oil 2 Tablespoons.
• Onion 1 Numbers.
• Beetroot 1 Numbers.
• Shredded Coconut 3 Tablespoons.
• Tamarind little To Taste.
• Salt little To Taste.
How to make the recipe:
Remove skin of the beetroot . Grate or cut the Beetroot in a small pieces.
Cut the onions into slices. In a pan, add oil and put Ural dal, chana dal, Red chillies, Cumin seeds, Fennel seeds, Coriander seeds, black pepper corn and Garlic.
Fry them until they get little brown. Then add your sliced onions and add salt and fry them until it gets little brown.
In a separate pan, add little oil and your grated/cut beetroots and fry them until it gets cooked. Or you can put them in the pan where you fried your onions. If you are using separate pan to cook the beetroot, then add it into the onion pan after it gets cooked.
Then add shredded coconut and saute for 3 mins.
Add salt and little tamarind. It will go well with Rice, idly and Dosa. Rest it and blend it in the mixer.
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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.
Beetroot is 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. Beetroot is 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. Beetroots when 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 beetroot as 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, beetroot pakoda 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.
Beetroot stir fries garnished with coconut are a part of the regular meal in the Southern Indian states, Tamil Nadu and Kerala. Beets are 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 beetroot chutney, firstly take a pan and dry roast red chillies, channa dal, fenugreek seeds, urad dal, 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.
Beetroots are rich in dietary fiber, vitamin C, magnesium, iron, copper and phosphorus. Beet is a source of beneficial flavonoids called anthycyanins. Good for heart. Beet fiber 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.