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Beetroot Chutney

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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. This simple to make chutney is always the best option to feed a healthy diet.

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... Read More..

About Recipe

Beetroot pachadi, Beetroot karathuvaiyal, Beetroot Chatni

How to make Beetroot Chutney

(14 ratings)
37 reviews so far
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
Beetroot Chutney
Author : Vahchef
Main Ingredient : Beetroot
Servings : 2 persons
Published date : March 06, 2019


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 - 1/2 tea spoon.
• Mustard seeds - 1 tea spoon.
• Curry leaves - 1 spring.
Method:
  • 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





Articles


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:

https://www.vahrehvah.com/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.

You may also like garlic chutney 1 , garlic dal 1 , garlic dip 1 , garlic egg curry 1 , garlic kadhi 1 , garlic lemon chicken breast 1 , garlic naan 1 , garlic pepper rice 1 , garlic pepper veg balls , garlic pepper vineger fish fry ,

 

Comments & Reviews

 

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Recent comments

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ZainabTalha95 Posted on Sun Jul 15 2012

nice...:D

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ConcreteRiver Posted on Sun Jul 15 2012

Chef you are looking soft and doughy. I suggest cut back on meat, dairy, egg and oil and eat more traditional indian food of lentils,breads and rice

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Subbu K Posted on Sun Jul 15 2012

That's asafoetida powder. It is called "Hing" in Hindi and "Perungaayam" in Tamil. Has a strong favour.

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Reddylion Posted on Sun Jul 15 2012

nice....

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Nagarjuna P Posted on Sun Jul 15 2012

Thanks a lot Chef

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Waqas Zaib Posted on Sun Jul 15 2012

2:45 - 2:52 classic

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ssss133hotmailcom Posted on Sun Jul 15 2012

Thank you for sharing this nice recipe

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adamp108 Posted on Sun Jul 15 2012

maybe save your advice for those who request it

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twolilfish Posted on Sun Jul 15 2012

he is looking great wtf are u talking about?!

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Gopalakrishnan Nair Posted on Sun Jul 15 2012

very simple and yet mouthwatering. More than that the presentation was very crisp and full of clarity avoiding any mumbo jumbo jargons specific to some food critics.

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Leigh Naz Posted on Sun Jul 15 2012

You should post your website address in the description box of each vid! :)

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Ben Mayhew Posted on Sun Jul 15 2012

fantastic,love London.

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