Beetroot Coconut Chutney
This vibrant beetroot coconut chutney is not only visually appealing but also a burst of flavors that will elevate your breakfast experience. It's also a great way to incorporate beetroot into your diet.
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
Tips and Variations:
- 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.
Nutrition
Serving: 1 servingCalories: 135kcalCarbohydrates: 10gProtein: 3gFat: 10gSodium: 350mgFiber: 4gSugar: 4gVitamin A: 60IUVitamin C: 3mg
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