Simple beetroot chutney

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed 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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  • 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