Beetroot Chutney Recipe

Ingredients

• 2 medium-sized beetroots, peeled and grated (300g) 2 medium-sized beetroots, peeled and grated (300g)
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• 1 teaspoon mustard seeds (5g) 1 teaspoon mustard seeds (5g)
• 1 teaspoon cumin seeds (5g) 1 teaspoon cumin seeds (5g)
• 1 sprig curry leaves 1 sprig curry leaves
• 2 dried red chilies, broken into pieces 2 dried red chilies, broken into pieces
• 1 small onion, finely chopped (50g) 1 small onion, finely chopped (50g)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small piece of tamarind (about the size of a marble), soaked in 2 tablespoons of warm water (20g) 1 small piece of tamarind (about the size of a marble), soaked in 2 tablespoons of warm water (20g)
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat.
2. 2.
   Add the mustard seeds and cumin seeds. Let them splutter.
3. 3.
   Add the curry leaves and dried red chilies. Sauté for a few seconds until fragrant.
4. 4.
   Add the chopped onion and minced garlic. Sauté until the onion turns translucent.
5. 5.
   Add the grated beetroot and mix well. Cook for 5 minutes, stirring occasionally.
6. 6.
   Meanwhile, extract the pulp from the soaked tamarind by squeezing it with your fingers. Discard the seeds and fibers.
7. 7.
   Add the tamarind pulp to the pan and mix well.
8. 8.
   Season with salt to taste. Cook for another 5 minutes until the beetroot is tender.
9. 9.
   Remove from heat and let the mixture cool down.
10. 10.
    Transfer the cooled mixture to a blender or food processor. Blend until smooth.
11. 11.
    Serve the Beetroot Chutney as a dip or spread. It can be stored in an airtight container in the refrigerator for up to a week.

Treat your ingredients with care...

• Beetroot — Make sure to use fresh and firm beetroots for the best flavor. You can wear gloves while grating to avoid staining your hands.
• Tamarind — Soaking the tamarind in warm water helps to soften it and extract the pulp easily.

Tips & Tricks

• For a spicier chutney, increase the number of dried red chilies.
• Adjust the consistency of the chutney by adding water if desired.
• You can store the chutney in small jars and give them as homemade gifts.

Serving advice

Serve the Beetroot Chutney as a side dish with Indian meals like rice, dosa, idli, or roti. It can also be used as a spread for sandwiches or as a dip for crackers and vegetable sticks.

Presentation advice

Garnish the Beetroot Chutney with a sprinkle of fresh coriander leaves or a drizzle of yogurt to add a pop of color and enhance the visual appeal.