Beetroot Chutney

Delicious Beetroot chuntney salad

Category : Salad
Rating :
Total Votes : 2
Contributed By: Prasanna Guduri
Serving :5
Cooking Time : 30 minutes
Cusine Type : South Indian


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


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.

No comments for this recipe. Feel free to be the first.

Tips of the day
To neutralize burnt food odors in the house, mix 1/4 cup whole cloves with 1 cups water in a pan and bring to a boil. Simmer cloves for 30 minutes.