Are you looking to add a pop of color and flavor to your South Indian breakfast spread? You are at the right place, little Bee! This Beetroot Coconut Chutney recipe not only brings a vibrant pink hue to your table but also offers a unique combination of earthy beetroot and creamy coconut. This chutney is incredibly versatile and pairs perfectly with dosas, idlis, and even sandwiches. Plus, it’s quick and easy to prepare, making it a wonderful addition to your breakfast experience.
Beetroot Coconut Chutney in India: let’s get nerdy
Beetroot coconut chutney is a relatively newer variation of the traditional coconut chutney in India. While coconut chutney itself has been a staple in South Indian cuisine for a long time, beetroot coconut chutney has gained popularity in recent years due to its unique flavor, vibrant color, and health benefits.
In India, the popularity of this chutney has grown steadily as people look for fun ways to make chutneys. The vibrant pink color of the chutney adds an appealing visual element to the dining experience, making it a hit among food enthusiasts and social media platforms.
Beetroot coconut chutney has not only gained popularity in South Indian households but has also found its way into restaurants, cafes, and food stalls across the country. It offers a fresh twist to traditional chutneys, appealing to those looking for new flavors and modern adaptations of classic recipes.
Benefits of consuming Beetroot in this Chutney
Beetroot is a nutritional powerhouse known for its rich antioxidant content and potential health benefits. It’s packed with vitamins, minerals, and dietary fiber, which can support a healthy digestive system and promote overall well-being. Combined with coconut, this chutney offers a delightful balance of flavors while providing healthy fats and essential nutrients.
This vibrant beetroot coconut chutney is not only visually appealing but also a burst of flavors that will elevate your breakfast experience. With its nutrient-rich ingredients and easy preparation, it’s a great way to incorporate beetroot into your diet. So, next time you’re craving a delectable chutney to accompany your dosas or idlis, give this recipe a try.
Other chutneys and dips from the blog:
- Peanut Chutney
- Tamarind Chutney
- Vegan Raita
- Mint Corriander Chutney
- Spicy Red Kaara Chutney
- Coconut Chutney
Beetroot Coconut Chutney
Ingredients
- 3 tsp oil
- 1 tsp urad dal
- 1 tbsp chana dal
- ½ tsp cumin seeds
- 2 fresh green chili peppers
- 1- inch ginger
- 5-6 curry leaves
- 2 cooked beets
- ¾ tsp salt
- ¾ cup water
- 1 cup freshly coconut grated or 1.5 cups of fresh coconut pieces
- 1 tsp tamarind paste optional
For tempering:
- 2 tsp oil
- 1 tsp mustard
- 2-3 dried red chili
- Few curry leaves
Instructions
- First, heat 3 tsp oil in a large pan, roast urad dal, chana dal, and cumin seeds, and let it roast and turn golden brown.
- Green chili peppers, 1-inch ginger, and curry leaves and saute for about a minute or until the curry leaves turn slightly crispy.
- Cool completely, and transfer to the blender along with grated or pieces of coconut, cooked beetroots.
- Add the tamarind paste, ¼ tsp salt, and ½ cup water to the blender as well.
- Blend smooth, adding more water if required. Transfer to a bowl.
- Now move on to the tempering by heating 2 tsp oil in a small pan.
- Once hot, add mustard, dried red chilies, few curry leaves, and allow the mustard seeds to splutter.
- Pour immediately over beetroot chutney and stir it in.
- Serve with the beetroot coconut chutney with idli, dosa, or rice.
Notes
- If you prefer a milder flavor, reduce the number of green chili peppers or remove the white parts before adding them to the pan.
- Experiment with different spices such as nigella seeds, asafoetida, urad dal, or peanuts in the tempering for a different flavor.
What does it mean by cooked beets? Are they boiled, fried, roasted? Didn’t understand
Hi, they can be boiled or steamed. Basically fully cooked through beets. I will specify in the recipe card!