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    Home » Recipes » Chutney » Beetroot chutney Recipe | Healthy Vegetable Chutney

    Beetroot chutney Recipe | Healthy Vegetable Chutney

    Posted on Feb 4, 2018 · Last Updated on May 26, 2022 by sharmila kingsly

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    Beetroot Chutney is a healthy and colorful chutney prepared with grated beetroot. Goes well with idli or dosa.

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    Beetroot chutney Recipe


    Beetroot Chutney Recipe with step by step pictures. Beetroot is rich in iron and minerals. However, kids feel it difficult to consume it. So here is an easy way to feed them beetroot. They will really fall for the bright red Colour. It goes well with Idli or Dosa. Now let’s see how to prepare Beetroot Chutney.

    Beetroot chutney Recipe

    how to make beetroot chutney

        1.    Grate the beetroot and set aside.
    Step 1 - Beetroot chutney Recipe

    2.    In kadai add in oil and sauté the beetroot along with green chilli and salt till it is fully cooked and then switch off the flame. Allow it to cool down. In a blender add in the beetroot, coconut. Green chili, garlic and grind it to a fine paste add little water if required.

    Step 2 - Beetroot chutney Recipe

    3.    Next prepare the tadka with the ingredients mentioned in “To temper” list add it to the prepared chutney and serve.

    Step 3 - Beetroot chutney Recipe
     
     

    I served Beetroot chutney along with Dosa and Sambar.

    Beetroot Chutney

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    Beetroot Chutney
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    5 from 1 vote

    Beetroot Chutney

    Beetroot Chutney is a healthy and colorful chutney prepared with grated beetroot. Goes well with idli or dosa.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Chutney
    Cuisine: Indian
    Servings: 3
    Calories:
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • Beetroot – 1 medium sized
    • Grated Coconut – 2 tbsp
    • Green Chilli -1
    • Garlic pods - 4
    • Salt as needed

    To Temper :

    • Oil – 2 tsp
    • Cumin Seeds – ½ tsp
    • Urad Dal – 1 tsp
    • Dry Red Chilli - 2
    • Curry Leaves a spring

    Instructions 

    • Grate the beetroot and set aside.
    • In kadai add in oil and sauté the beetroot along with green chilli and salt till it is fully cooked and then switch off the flame. Allow it to cool down. In a blender add in the beetroot, coconut. Green chili, garlic and grind it to a fine paste add little water if required.
    • Next prepare the tadka with the ingredients mentioned in “To temper” list add it to the prepared chutney and serve.

    Notes

    · Serve with Idli or Dosa or paratha.
    · You can also squeeze in some lemon juice at last if you prefer a slight tangy taste.
    Tried this recipe?Mention @happietrio or tag #happietrio
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    Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

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