Beetroot Chutney Recipe
Beetroot chutney is healthy and simple recipe which is very easy to make and the prefect condiment when paired with roasted vegetable you can also spread it on parathas and in bread to make wraps or sandwich so let’s make delicious and creamy beetroot chutney
Ingredients
2 Chopped beetroot
1/5 Cup grated coconut
1/5 Tablespoon musted seed
2 Dry red chili
8-9 Curry leaves
3-4 Chopped green chili
1 Tablespoon oil
1/5 Tablespoon tamarind pulp
3 Tablespoon roasted gram
1/5 Tablespoon chopped ginger
As needed salt
Step:1
Saute the beetroot in oil 4-5 minutes until the beetroot turn into soft
Step:2
After 5 minutes off the heat and blend the cooked beetroot , green chili , coconut , tamarind , roasted gram , ginger and as needed salt turn it into a paste
Step:3
In a pan heat oil add dry red chili , curry leaves , and musted seed let them splutter
Step:4
Pour the tempering over the chutney and mix well
Step:5
The beetroot chutney is ready serve it with parathas or with sandwich and enjoy
Video For Beetroot Chutney
FAQs
1. What is Beetroot Chutney
Beetroot Chutney is a vibrant, sweet-tangy condiment made with grated beetroots, coconut, spices, and tamarind. It pairs perfectly with dosa, idli, or sandwiches.
2. Can I make it without coconut
Yes Replace coconut with:
Roasted chana dal (for thickness).
Peanuts (for nutty flavor).
3. Why is my chutney too watery
Squeeze grated beetroot to remove excess water.
Cook longer to evaporate moisture.
4. How to balance sweetness
For less sweet: Reduce beetroot, add lemon juice.
For sweeter: Add jaggery or dates.
5. Can I use canned beetroots
Not recommended—fresh beets offer better texture and flavor.
6. How long does it last
Fridge: 3–4 days (in airtight jar).
Freeze: 1 month (thaw before use)
Conclusion
Beetroot Chutney is a colorful, nutrient-packed twist on traditional chutneys—naturally sweet, earthy, and versatile. Great for adding a health boost to meals