Ingredients

• 1 - medium size beetroot (cut into small pieces)
• For masala:
• 1 tsp - urad dal
• 1 - red chilli
• Small piece of asafoetida
• Grated coconuts - 1 small cup

How to Make Simple beetroot chutney

• Take a kadai, put one tsp full of oil.
• Put the urad dal and the red chilli and fry till the urad dal turns reddish on a slow fire.
• Put asafoetida and the coconut and fry for half a minute. Keep aside.
• Cook the cut beetroot in little quantity of water.
• Put quarter spoon of tamarind juice and salt to taste.
• After the beetroot cools down, add the masala to it and grind together with the same water to soft paste. Use water if needed.
• After grinding the chutney, keep the kadai on the fire and put two spoons of oil, quarter spoon of mustard, one red chilli cut into small pieces.
• When the mustard sprouts, pour the chutney into it and allow it to boil for sometime.
• Do this till the water evaporates.
• Remove it from fire and use it along with rotis rice etc