Dish Type:  Side Dish

Preparation Time:  10 min

Cooking time:  10 min

Serves:  4 persons

Ingredients

Beetroot                      1 no. (small size)

Green chillies              2 nos.

Black gram                  2 tsps

Red chillies                  2 nos.

Tamarind paste           ¼ tsp

Raw coconut grated    ½ cup

Salt to taste                 ½ tsp (approx..)

Directions

Wash beetroot, peel the skin and grate it.  Boil the grated beetroot along with tamarind paste and salt for about 10 min. Drain out the water and let the vegetable cool. Store the drained water in a container and resuse it the same day for making soup, sambar, rasam etc.

Roast black gram and green chillies in a kadai till black gram turns golden brown. Grind these coarsely with raw grated coconut and then again with boiled beetroot to a coarse consistency.

For seasoning, heat oil in a small skillet. When oil is heated, add mustard seeds. When they crackle, add broken red chillies. Switch off the burner. Immediately add asafetida and pour it over the chutney.

Beetroot chutney is now ready.

Also view in this blog “Beetroot Sambar“