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Onion Beetroot Chutney South Indian Style

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Onion Beetroot Chutney South Indian Style

Description

This chutney can also be termed as Red Velvet chutney due to its lovely red hue.  This chutney is quick and easy to prepare and is also different from the usual chutneys. It is a healthy, delicious and aromatic combination of onion, beetroot and coconut which is sautéed with urad dal, curry leaves and red chillies. It is then puréed and tempered with garlic, curry leaves and mustard seeds.  A perfect accompaniment for rice, dosas idlis, uttapams or anything you like.  This chutney stays well even without fridge for 2-3 days.  Must try recipe 

Cooking Time

Preparation Time :5 Min

Cook Time : 10 Min

Total Time : 15 Min

Ingredients

Serves : 4
  • 1 big beetroot
  • 1 big onion
  • 6 Cloves Garlic chopped
  • 1/2 inch ginger
  • For the masala - 1/2 cup grated coconut
  • 1 bay leaf
  • 2 pinch Asafoetida /hing
  • 2 teaspoon Urad Dal
  • 1 teaspoon Bengal Gram Chana Dal
  • 4 dry red Chillies or as per the taste
  • 2 teaspoons Tamarind paste or tamarind (soaked)
  • 1 teaspoon Coconut oil
  • 1/2 teaspoon Salt or to taste
  • For the tempering - 1/2 teaspoon Mustard seeds plus 1/2 teaspoon mustard seeds
  • 8 - 10 Curry Leaves
  • 1 teaspoon Coconut oil / cooking oil

Directions

  • Peel the beetroot and onion and cut into to big pieces
  • Heat half teaspoon of oil in a non-stick pan and sauté bay leaf, beetroot, ginger and onions till they turn slightly brown.
  • Add half a cup of water and cook for 2 minutes covered, until beetroot chunks and onions are cooked. Keep aside.
  • Heat oil in a pan and add mustard seeds, urad dal ,chana dal, hing and red chillies anf fry till dal turns golden in colour
  • Switch off the flame and add coconut & let it cool completely.
  • Next grind the fried masala, cooked beetroot and onions, tamarind paste and salt in a mixer-grinder.
  • Grind to a coarse to smooth thick paste, but don't make it super smooth.
  • For the tempering.
  • Heat 1 teaspoon oil in a pan, add mustard seeds, chopped garlic and curry leaves, fry it until garlic turns golden in colour Now add grounded onion Beetroot paste to the tempering.
  • Bring to a boil, keep stirring in between
  • Switch off the flame, chutney is ready to serve with rice, idlis, dosas, uttapams or anything you like.
Sanchita Mittal

Sanchita Mittal

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