Monday, 1 August 2016

Beetroot Chutney

Beetroot Chutney, this chutney will give you a slight variation from the regular chutneys we make for idli or dosa. I know many people who doesn't like beetroot much due to its mild sweetness. Those who doesn't like it, you must give this chutney a try! When you add lot of spice and tamarind to the chutney, you will not feel that sweetness in the dish and you will start liking it. This chutney goes well with idli and dosa. 

If you reduce the quantity of water while grinding, you will get the chutney in a thicker consistency (We call it thovaiyal). When it is made like a thovaiyal, it will be good to have with rice. We can have it as an accompaniment with curd rice or we can mix and eat with white rice as such... 

Beetroot Chutney

Preparation Time : 15 Minutes | Cooking Time : 15 Minutes | Serves : 4

Beetroot(Small) - 2 No.
Grated Coconut - 1/2 Cup
Garlic - 10 cloves
Dry Red Chilli - 5 No.
Tamarind - small goose berry size
Curry Leaves - 2 Sprigs.
Coriander Seeds - 1 tsp.
Cumin Seeds - 1/2 tsp.
Carom Seeds (Omam) - 2 Pinch
Black Pepper Corn - 10 No.
Gingelly Oil - 1 tsp.
Salt to taste

To Temper
Gingelly Oil - 1 tsp.
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/2 tsp.
Cumin Seeds - 1/4 tsp.
Curry Leaves - 1 Sprig

1. Keep all the ingredients ready to make Beetroot Chutney.
a. Peel and grate the beetroots.
b. Soak the tamarind in warm water for 10 minutes.
c. Peel and chop the garlic.
2. Heat oil in a pan and add coriander seeds and dry red chillies. Saute them for a minute.
3. Add carom seeds(Omam), pepper corns and cumin seeds. Saute for another minute.
4. Now add chopped garlic and curry leaves, saute till the raw smell of garlic goes off.
5. Add the grated beetroot and saute for few minutes. Cover and cook till the beetroot is half cooked.
6. Add the grated coconut and mix well. Switch off the flame and allow it to cool to room temperature.
7. Once cooled, add the beetroot mix to a blender and add the soaked tamarind and salt. Blend it to make the chutney by adding little water.
8. Temper the chutney with the ingredients mentioned under "To Temper" section.

Healthy and tasty Beetroot Chutney / Beetroot Thovaiyal is ready to serve with idli, dosa or rice.

Health Benefits of Beetroot
  • Helps in detoxifing blood
  • Helps in lowering blood pressure
  • Contains anti-cancer properties
  • Helps in controlling blood sugar and cholesterol
  • Improves Immunity


  1. Hi Shalika
    this Umadevi :-) looks like you are very much into blogging and cooking differnt receipes. great work :-)
    This is the favorite chutney in my home these days for dosai.
    I dont grate the beetroot as it is going to be grinded anyway. it's the most easiest dish as well. happy to see it.


  2. Thanks Uma... Whenever I find some free time, I post recipes here.
    The reason why I grate the beetroot is, it will cook in less time. Other than that there is no big difference.
    Happy to see your comment Uma... Do follow the blog :)

  3. Very nice and innovative chutney.. thanks for posting.


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