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Onion Beetroot Chutney South Indian Style

Onion Beetroot Chutney South Indian Style

Cooking Time

Preparation Time : 5

Cook Time : 10

Total Time : 15

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

  • 01

    Peel the beetroot and onion and cut into to big pieces

  • 02

    Heat half teaspoon of oil in a non-stick pan and sauté bay leaf, beetroot, ginger and onions till they turn slightly brown.

  • 03

    Add half a cup of water and cook for 2 minutes covered, until beetroot chunks and onions are cooked. Keep aside.

  • 04

    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

  • 05

    Switch off the flame and add coconut & let it cool completely.

  • 06

    Next grind the fried masala, cooked beetroot and onions, tamarind paste and salt in a mixer-grinder.

  • 07

    Grind to a coarse to smooth thick paste, but don't make it super smooth.

  • 08

    For the tempering.

  • 09

    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.

  • 10

    Bring to a boil, keep stirring in between

  • 11

    Switch off the flame, chutney is ready to serve with rice, idlis, dosas, uttapams or anything you like.

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