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Beetroot Chutney

Chutneys | pachadis are very popular in Andhra cuisine. This Beetroot Chutney is bright and vibrant in color! The reddish-pink hues come from the beetroot and not only does this chutney look good but it tastes delicious too! 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.

INGREDIENTS

  • Beetroot - 1 no

  • Tomato - 1 no

  • Garlic -3 cloves

  • Red chilli - 2 nos

  • Chana dal - 1 tbsp

  • Oil - as required

  • Tamarind pulp - 1 tsp

  • Mustard seeds - 1 tsp

  • Urad dal - 1 tsp

METHOD

  • Heat oil in a pan add in chana dal, chillies and garlic. Saute for couple of mins till it turns golden. Remove this to a mixer and cool it.

  • In the same oil, add in beetroots and tomatoes. Saute this and cook for 5 to 8 mins till it is cooked.

  • Remove it to the same blender. Add in salt and tamarind. Puree smoothly.

  • Heat 1 tsp of oil in a pan. Add in mustard and urad dal. Cook it for few minutes and pour over chutney.

  • Serve with idli or dosa.

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