Beetroot RecipeBeetroot chutney recipe

Beetroot chutney recipe

Beetroot chutney recipe | Andhra style beetroot pachadi recipe. This is one of the delicious recipe using beetroot, which I learnt from my friend sometime back.

Chutneys | pachadis are very popular in Andhra cuisine. Those are very spicy and it goes well with hot rice. I have a great liking for Andhra style pachadis and podis. Beetroot is one of my favorite vegetables. I have posted a few beetroot recipes in Jeyashris kitchen. The most popular among them, beetroot cutlet, beetroot vadai, beetroot salad, beetroot thepla, and beetroot kurma. Also, we have beetroot halwa recipe, the most popular dessert of India.

I have posted Andhra style Kovakkai pachadi | chutney in Jeyashri’s kitchen sometime back. This recipe is similar to that with little variations.

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BEETROOT CHUTNEY RECIPE
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5 from 1 vote

Andhra style Beetroot chutney

Tasty Andhra style beetroot chutney
Course Breakfast | Dinner, Main Course
Cuisine Indian
Keyword Andhra style recipes,, easy lunch recipes, Gluten free,
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Jeyashri suresh

Ingredients

  • 1 beetroot
  • 5 tsp oil
  • ½ tsp cumin seeds
  • 4 red chilis
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • Handful of curry leaves
  • 3 garlic cloves
  • ½ tsp mustard seeds

Instructions

  • Peel the skin of the beetroot and chop this into small cubes.
  •  In a pan, add 2 tsp oil and throw in the cumin seeds, red chili, garlic, curry leaves, chana dal, and urad dal.
  •  Saute this in a low flame till the dals turn golden brown.
  •  Keep this aside.
  •  Add 2 tsp oil and add the beetroot to this.
  •  Cook for 10 minutes. Do not add any water.
  •  Keep in medium flame and saute this.
  •  Once done cool completely.
  •  Grind this along with the dal mixture and salt, into a fine paste.
  •  In a pan add 1 tsp oil and add mustard seeds.
  •  When it splutters, add the ground beetroot chutney.
  •  Saute in a low flame for a minute.
  •  Transfer it to a serving bowl.
  •  Enjoy beetroot chutney with hot rice or with Idli, dosa, and chapati.
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Notes

1.You can add ½ onion while sauteeing the dals.
2. While grinding you can add 2 tbsp of coconut to the beetroot chutney.

 

  • Peel the skin of the beetroot and chop this into small cubes.
  • In a pan, add 2 tsp oil and throw in the cumin seeds, red chili, garlic, curry leaves, chana dal, and urad dal.
  • Saute this in a low flame till the dals turn golden brown.
  • Keep this aside.
Beetroot chutney 1
  • Add 2 tsp oil and add the beetroot to this.
  • Cook for 10 minutes. Do not add any water.
  • Keep in medium flame and saute this.
  • Once done cool completely.
  • Grind this along with the dal mixture and salt, into a fine paste.
  • In a pan add 1 tsp oil and add mustard seeds.
  • When it splutters, add the ground beetroot chutney.
  • Saute in a low flame for a minute.
  • Transfer it to a serving bowl.
  • Enjoy beetroot chutney with hot rice or with Idli, dosa and chapati.
Beetroot chutney
  1. You can add ½ onion while sauteeing the dals.
  2. While grinding you can add 2 tbsp of coconut to the beetroot chutney.

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37 COMMENTS

  1. Wow…Wondering what to do with the vegetable beet root…Very easy dish:)
    Happy to stop by your blog..Following you..:)
    Will be glad if you too..:)
    luckysskitchen.blogspot.in

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