Beetroot Chutney

May 23, 2007, by: Prasanna Guduri Beetroot Chutney
Delicious Beetroot chuntney salad
Servings: 5	Time Needs: 30 minutes	Category: Salad
Ingredients Beetroots 2 Green Chillies 3-4 Garlic 3-4 cloves Urad dal 2 tablespoons Chana dal 2 tablespoons Zeera 1 tea spoon Mustard Seeds 1 tea spoon Tamarind a little Salt as required
Instructions Grate 2 beetrootes and keep aside. Chope 3-4 green chillies (depends on how spicy you like it), 3-4 cloves of garlic and keep aside. Fry 2 tablespoons of urad dal, 2 tablespoons of chana dal, 1 tea spoon of mustard seeds, 1 tea spoon of zeera with a table spoon of oil to golden brown. Soak a little tamarind in water and keep aside. Alternately you can use the juice of one large lemon. Now first grind the roasted daal mix to a fine paste. Add beetroot, chillies, garlic, tamrind / lemon juice, salt to taste and grind to a fine paste. Make sure that the salt is appropriate and chutney is adequately sour. Eat with hot paranthas or rice.

Average Rating: 3 (2 ratings) -

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Roast cumin seeds on a warm griddle before dry grinding to get a better flavour and grind faster.