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.