Beetroot Chutney 1

Share
5 Ratings
1 Reviews
Print
Recipe By Vahchef
15 m
4 servings
48.2 Cals

Raw Tamarind Cucumber Chutney

Raw tamarind cucumber chutney is one of the Andhra special cucumber chutney, often made a...

Basil Pesto Sauce

Pesto is a sauce originating in Genoa in the Liguria region of northern Italy and traditi...

Gooseberry Pickle

Amla is known to have several medicinal properties apart from it being a good source of v...

Green Chilli Chutney

Green chili chutney is hot and spicy but yet so desirable. The name itself makes juices f...

Boiled Raw Mango Chutney

This is a chutney recipe made with raw mango and it is sour in taste. Un riped green mang...

Gun Powder For Idli Dosa Tava Fry

Gunpowder or Milaga podi is made with a perfect blend of spices using the red chilies, ur...

Beetroot Chutney 1 Recipe, Chukandar Sabji, How To Make Beetroot Chutney 1 Recipe

Name: BEETROOT CHUTNEY 1
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 4

Beet root is a part of the regular meal in the Southern Indian states, Tamil Nadu and Kerala. Beet roots are low in calories, high in fiber, Beetroot chutney is a colorful recipe made in South India and is served with rice, chapati, idly and dosai.

About Recipe

Beet koora, Beet Kuzhambu, Beet torkari

How to make BEETROOT CHUTNEY 1

(5 ratings)

1 reviews so far

Prep time
5 mins

Cook time
10 mins

Total time
15 mins

Author : Vahchef
Main Ingredient : Beetroot

Servings : 4 persons
Published date : November 23, 2018

Ingredients used in BEETROOT CHUTNEY 1
• Dry red chilli - 4-5 numbers.
• Peanuts - 1 tablespoon.
• Chana dal - 1 tea spoon.
• Urad dal - ½ tea spoon.
• Cumin seeds - ½ tea spoon.
• Oil - 1 tablespoon.
• Green chilli - 4-5 numbers.
• Beet root (grated) - 200 grams.
• Salt - to taste.
• Mint(chopped) - 1 tablespoon.
• Coriander leaves(chopped) - 1 tablespoon.
• Garlic - 4-5 cloves.
• Lemon juice - ½ number.
Method:
In a hot pan add red chili, peanuts, chana dal, urad dal, cumin seeds dry roast all the ingredients and make it into a powder. Heat oil in a pan add green chili, grated beetroot, mint and coriander leaves, salt cook for 3-4 minutes then transfer this into the blender and add garlic, lemon juice makes it into a paste. Serve with chapati.