Our Indian food is incomplete without a side accompaniment. Now, it may be pickle or chutney. I love making a variety of chutneys and keep experimenting. Especially during festivals, these experiments come handy when you have so many vegetables around…
Sharing my Beetroot chutney recipe with you all:
Ingredients
1 beetroot
1 cup grated coconut
1 to 2 red chillies
Coriander seed
Tamarind pulp
Salt
Currry leaves
For Seasoning
Rai
Jeera
Hing
Curry leaves
Oil
Method
Heat 1 tsp oil, add rai, chopped beetroot sauté for 5 to 7 minutes.
Now in grinder, grind all ingredients to a fine paste, add salt to taste. Season with rai, jeera, hing and curry leaves.