Beetroot Chutney 1

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

Steamed Indian Gooseberry Chutney

Steamed Indian Gooseberry Chutney is a chutney rich in vitamin C. Here deseeded gooseber...

Basil Pesto Sauce

Pesto is a sauce originating in Genoa in the Liguria region of northern Italy and traditi...

Green Chilli Chutney

Hot and spicy green chili chutney prepared with green chilies and little tamarind gives a...

Gun Powder For Idli Dosa Tava Fry

Gunpowder or Milaga podi is made with a perfect blend of spices using the red chilies, ur...

Sweet Coconut Chutney

Coconut chutney is to south indians what green and sweet chutneys are to the north. It is...

Spring Onion Bombay Chutney

Lips macking chutney made out of besan and butter milk topped up with refreshing spring o...

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.