Odia-style Beetroot Chutney

Ingredients

In the original Polish dish, Ćwikła, beetroots are traditionally pickled with vinegar and sugar. However, in this Odia adaptation, the beetroots are cooked and transformed into a tangy chutney by incorporating Odia spices and flavors. The addition of tamarind pulp and the use of mustard seeds, cumin, and red chili give it a distinct Odia twist. We alse have the original recipe for Ćwikła, so you can check it out.

• 2 medium-sized beetroots, peeled and grated 2 medium-sized beetroots, peeled and grated
• 1 tablespoon oil 1 tablespoon oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 2 dried red chilies 2 dried red chilies
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add cumin seeds and dried red chilies. Sauté for a few seconds until fragrant.
3. 3.
   Add the grated beetroots and sauté for 5 minutes until they soften.
4. 4.
   Stir in tamarind pulp, salt, and sugar. Cook for another 2 minutes.
5. 5.
   Remove from heat and let the mixture cool.
6. 6.
   Transfer the mixture to a blender or food processor and blend until smooth.
7. 7.
   Garnish with fresh coriander leaves.
8. 8.
   Serve the Odia-style Beetroot Chutney as a side dish or dip.

Treat your ingredients with care...

• Beetroots — Make sure to peel and grate the beetroots before cooking. This helps in achieving a smooth texture for the chutney.

Tips & Tricks

• For a spicier chutney, increase the number of dried red chilies.
• Adjust the sweetness and tanginess by adding more or less sugar and tamarind pulp, according to your taste preference.
• Store the chutney in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Odia-style Beetroot Chutney as a side dish with rice, roti, or as a dip for snacks like samosas or pakoras. It adds a burst of flavor to any meal.

Presentation advice

Garnish the chutney with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a small bowl or as a dollop on the side of the main dish for an attractive presentation.