Beetroot Chutney 1

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

Amla Instant Sweet And Hot Pickle

Instant Amla Pickle is a very easy to make. It is one of the known recipes of South India...

Sesame Seeds Mango Pickle

Avakaya or mango pickle is a dish that has been made for over hundreds of years in almost...

Quick And Simple Coconut Chutney

Coconut chutney recipe is an easy and quick to make chutney which serves as a side dish f...

Ginger Chutney Green

It is a very easy and spicy green ginger chutney. It is served with dosa....

Ulli Karam

Ulli karam or Erra karam, Onion karam a popular fresh chutney made with onions, chilies p...

Fresh Red Chili And Drumstick Pickle

Drumstick pickle, the pungent flavour of drumstick blends very well with the hot red chil...

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.