Beetroot Chutney with a Twist

Ingredients

This adaptation of the beetroot chutney incorporates the unique flavors and ingredients of Uttar Pradesh cuisine. While the original Indian beetroot chutney typically includes ingredients like mustard seeds, curry leaves, and coconut, this Uttar Pradesh version focuses on the tangy and spicy elements. The addition of tamarind and green chilies gives it a distinct flavor profile that is characteristic of Uttar Pradesh cuisine. We alse have the original recipe for Beetroot Chutney, so you can check it out.

• 2 medium-sized beetroots, peeled and grated (300g / 10.5oz) 2 medium-sized beetroots, peeled and grated (300g / 10.5oz)
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• 1 teaspoon cumin seeds (5g) 1 teaspoon cumin seeds (5g)
• 2-3 green chilies, finely chopped 2-3 green chilies, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small piece of ginger, grated 1 small piece of ginger, grated
• 1 tablespoon tamarind paste (15ml) 1 tablespoon tamarind paste (15ml)
• 1 teaspoon sugar (5g) 1 teaspoon sugar (5g)
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 3g, 0.2g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat.
2. 2.
   Add the cumin seeds and let them splutter.
3. 3.
   Add the chopped green chilies, onion, garlic, and grated ginger. Sauté until the onions turn translucent.
4. 4.
   Add the grated beetroot and mix well. Cook for 5-7 minutes until the beetroot softens.
5. 5.
   Stir in the tamarind paste, sugar, and salt. Cook for another 2-3 minutes.
6. 6.
   Remove from heat and let the mixture cool.
7. 7.
   Transfer the mixture to a blender or food processor and blend until smooth.
8. 8.
   Adjust the seasoning if needed.
9. 9.
   Serve the tangy beetroot chutney as a side dish or condiment.

Treat your ingredients with care...

• Beetroot — Make sure to peel and grate the beetroot just before cooking to retain its vibrant color and freshness.

Tips & Tricks

• For a spicier chutney, increase the number of green chilies.
• Adjust the sweetness by adding more or less sugar according to your taste preference.
• Store the chutney in an airtight container in the refrigerator for up to a week.
• Serve the chutney at room temperature for the best flavor.

Serving advice

Serve the tangy beetroot chutney as a side dish with traditional Uttar Pradesh dishes like poori, paratha, or dal rice. It can also be enjoyed as a spread on sandwiches or as a dip for snacks.

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 presentation.