Saturday, September 2, 2017

Beetroot Chutney




Healthy chutney that can be prepared in jiffy and make excellent side dish for idli or dosa. Beetroot chutney comes in a very vibrant red colur which is an interesting way to trick your kids with beetroot. They'll never guess the secret ingredient in this delicious chutney recepi which a humble beetroot.

As we all know beetroot packed with iron and folate and known to help low blood pressure and prevent dementia. Recent studies shows beetroot help preventing cancer and superfood for clenasing liver. This brilliant tasting chutney is one of the many ways to include beetroot in your daily diet. I had them with dosa and can keep for a good 2-3 days in fridge.




Ingredients

1 large beetroot, washed, peeled and chopped
3 dry red chillies
1 tomato,chopped
2-3 cloves garlic
1 small onion,chopped
1 tbsp chana dhal
1 tsp tamarind paste
1 tbsp vegetable oil
Salt to taste

For Tempering

1 tsp mustard seeds
1/2 tsp urad dhal
1 tsp oil


Methods

In a saucepan over a medium heat, saute dry chillies,garlic and chana dhal for 1-2 minutes. Transfer to a plate to cool.

Into the same saucepan, add chopped beetroot and tomato. Cook for 8-10 minutes. Transfer to a plate to cool.

Add all the sauteed ingredients into a blender and season with salt tamarind paste. Grind into a smoot paste. Transfer to a bowl.

In a saucepan, heat oil and add mustard seed and urad dhal. Saute for 3-4 seconds. Once the mustard seeds splutter, pour the mixture over the chutney.

Serve with idli or dosa




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