Beetroot and Ginger Dip ( Chutney )

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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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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