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.
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