Beetroot Chutney

This is one of our family all time favourite. Sometime we use this to mix with rice also. My second son loves to make faces to scare us with the color in his mouth :-). 


  • one and half medium size beetroot cut into smaller cubes
  • 1 teaspoon urad dal (split black lentils)
  • 3 whole red chillies
  • 1 string curry leaves (kadi patta)
  • 1 and half medium size onion
  • 1 tbsp oil
  • salt to taste
  • 1/4 tsp mustard seeds ( rai / sarson)
  • very small size tamarind ball (very little)
  • 1 tsp oil

  • Heat the oil in a pan, add Dry Chillies and Tamarind fry for 30 sec
  • Add Onion and fry till onion is done. Add salt so that onion can be cooked faster 
  • Add the beetroot and sauté for 5-8 minutes.
  • Allow to cool completely.
  • Purée to a fine paste in a blender with enough water
  • For the tempering, heat the oil in a pan, add the mustard seeds and when the seeds crackle, add urad dhal and fry it till brown and add curry leaves and fry for 20 sec. Pour the tempering over the beetroot chutney.
  • Serve at room temperature.

    Note: If you prefer to have coconut you can add 2 tablespoon after Beetroot is done and fry for couple of mins and follow the rest of the steps