Beetroot Chutney

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Beetroots can be eaten raw or cooked. If needs to be eaten as raw , just peel off the skin and it is good to go. Grate it and use it to garnish any salad or side dish. Cooked recipes which can made usually include beetroot pachadi, chutney or grate beetroot poriyal.


Beetroot chutney 


 Here is the recipe for beetroot chutney. It is very simple to preapre and tastes great with hot & soft homemade idlis or white rice.

Beetroot -1 medium sized
Dry Red chillies – 2
Coriander seeds – 1 tbsp
Cumin seeds – 1 tbsp
Tamarind paste – ½ tsp
Coconut – 3 to 4 tbsp (optional)
Salt – as required

Beetroot chutney
1. Peel the skin of beetroot and chop it into small cubes.
2. Dry roast the red chillies, coriander seeds and cumin seeds separately for 2-3 minutes.
3. Then add 1 tsp of oil and fry the chopped beetroot till the raw smell goes off from the vegetable If you are planning to add the coconut then add it at the end and sauté for a minute. Coconut is optional and usually added if anyone does not like to have too much beetroots in a recipe.
4. Grind the beetroots, dry roasted coriander seeds, cumin seeds, cumin seeds, coconut(if needed), tamarind and salt.
5. Your chutney is ready and enjoy it with idli , dosa or steamed white rice.