Beetroot and Ginger Dip ( Chutney )

Recipe by

Niya

Total Time:
15-30 minutes

Serves: 4

Nutrition facts:

240 calories, 9 grams fat

Category: Vegetarian Recipe

Course: Pickles-Chutneys Recipe

Cuisine: Indian Recipe

Technique: Grind Recipe

Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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Ingredients

2 - boiled beetroots
1/4 tsp each - green chilli and ginger paste
1/4 tsp - salt
juice of 1/2 lemon
50g - yogurt

How to Make Beetroot and Ginger Dip ( Chutney )

Boil the beetroots and mash it to a pulp in a mixer.
Add other ingredients and mix it well. Chill and serve it with melba toasts or carrot batons or Indian snacks.
Recipe Courtesy: Niya's World

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