Beetroot Chutney 1

Share
5 Ratings
1 Reviews
Print
Recipe By Vahchef
15 m
4 servings
48.2 Cals

Toor Dal Powder 1

Toor dal powder is a traditional to the south Indian cuisine and a homemade podi is alway...

Sweet Mango Chutney

Sweet and spicy raw mango chutney or chunda can be used with parathas, pulao or even in s...

Red Chilli Chutney

This chutney recipe uses dry red chillies and with the combination of garlic flavour. It ...

Green Chilli Chutney With Mustard

Green chili chutney tastes same as readymade green chili pickle and has a pungent taste o...

Sweet Chilli Garlic Sauce In Oil

Sweet chili garlic sauce is an integral part of every diet. but we are not going to cook ...

Shallots And Brinjal Chutney

Any recipe made with eggplant taste good. Chutney made with brinjal different from other ...

Beetroot Chutney 1 Recipe, Chukandar Sabji, How To Make Beetroot Chutney 1 Recipe

Name: BEETROOT CHUTNEY 1
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 4

Beet root is a part of the regular meal in the Southern Indian states, Tamil Nadu and Kerala. Beet roots are low in calories, high in fiber, Beetroot chutney is a colorful recipe made in South India and is served with rice, chapati, idly and dosai.

About Recipe

Beet koora, Beet Kuzhambu, Beet torkari

How to make BEETROOT CHUTNEY 1

(5 ratings)

1 reviews so far

Prep time
5 mins

Cook time
10 mins

Total time
15 mins

Author : Vahchef
Main Ingredient : Beetroot

Servings : 4 persons
Published date : November 23, 2018

Ingredients used in BEETROOT CHUTNEY 1
• Dry red chilli - 4-5 numbers.
• Peanuts - 1 tablespoon.
• Chana dal - 1 tea spoon.
• Urad dal - ½ tea spoon.
• Cumin seeds - ½ tea spoon.
• Oil - 1 tablespoon.
• Green chilli - 4-5 numbers.
• Beet root (grated) - 200 grams.
• Salt - to taste.
• Mint(chopped) - 1 tablespoon.
• Coriander leaves(chopped) - 1 tablespoon.
• Garlic - 4-5 cloves.
• Lemon juice - ½ number.
Method:
In a hot pan add red chili, peanuts, chana dal, urad dal, cumin seeds dry roast all the ingredients and make it into a powder. Heat oil in a pan add green chili, grated beetroot, mint and coriander leaves, salt cook for 3-4 minutes then transfer this into the blender and add garlic, lemon juice makes it into a paste. Serve with chapati.