BEETROOT CHUTNEY

     Beetroot Chutney is one of my favourites.  I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice.  The speciality of a South Indian Chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut.  Roasted Dhals & Spices add a wonderful flavour to this Beetroot Chutney. My SIL Nithya adds Radish along with Beetroots and prepares a Chutney which is also equally tasty & nutritious.  Will post the recipe soon.
      There are different versions of Beetroot Chutney, where the basic ingredient, Beetroot remains the same but the Dhals/Lentils added into the Chutney varies.  Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & have used Dry Red Chillies to spice up the Beetroot Chutney.  I have used a bit of Tamarind and have added a pinch of Sugar/Jaggery which balances the overall taste of the Chutney. This Chutney is to be loved for its beautiful colour, mild Sweetness, wonderful taste and above all, it is loaded with Nutritional Value.
Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes


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HOW TO MAKE BEETROOT CHUTNEY

BEETROOT CHUTNEY

INGREDIENTS :

Beetroot(grated) - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Dry Red Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required

For Tempering:

METHOD :

• Clean, Wash & Peel the Beetroots and grate it.
• Heat Oil in a Pan.
• Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
• Snap off the Dry Red Chillies, add it along with the above ingredient and saute it for a while.
• Add the grated Beetroot and fry for a while on a very low flame until the raw flavours go.
• Cover and cook for a few minutes, stirring occasionally.
• There is no need to add water while sauteing the Beetroots.
• Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
• Fry all the ingredients on a very low flame for a few minutes.
• Do not allow the ingredients to burn.
• Switch off the flame and allow the ingredients to cool down.
• Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
• Add water as required and grind the Beetroot Chutney into a smooth Paste.
• Meanwhile, heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
• Pour the tempering to the Beetroot Chutney.
• Beetroot Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
• Can serve it along with Rice too.

NOTES:

• Can substitute 1/2 the amount of grated Beetroots with Carrots/Radish.
• Can substitute Dry Red Chillies with Green Chillies.
• Adjust the number of Chillies to suit your spice level.
• Can add more Coconut if preferred.
• Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
• Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
• While frying the grated Beetroot just fry until the raw flavour goes and it cooks.
• Adjust the consistency of the Chutney as per your preference.