We both also like chutneys a lot like most south Indians, so I am keen about trying out varieties of chutney to go with idly/dosa. Yesterday I tried beetroot chutney; I did not pick up the recipe from anywhere in specific. I simply worked on the chutney protocol with the 2 weeks old beetroots I had. Kundan liked it to my surprise; though it is slightly sweetish, it only balances the sourness, salt and heat of chilies.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
1. Beetroot – 2
2. Green chilies – 2
3. Tamarind – 2” strip
4. Salt as per taste
5. Oil – 1+2 tsp
6. Mustard seeds – ½ tsp
7. Urad dal – ½ tbsp
8. Asafoetida – 1 pinch
9. Curry leaves – 1 sprig
Step 1: Peel and roughly chop the beetroot.
Step 2: Heat a teaspoon of oil in a kadai and sauté green chilies and beet in it till soft and done. Let it cool. Soak tamarind in some water.
Step 3: Grind the beetroot, chilies, soaked tamarind, and required salt with some water into a grainy paste. Add more water if required.
Step 4: Prepare tempering by heating 2 tsp of oil, spluttering mustard seeds, roasting urad dal & curry leaves in it and sprinkling asafoetida.
Step 5: Mix the prepared tempering to the ground chutney and serve with idly/ dosa or even steamed rice.
*You can combine carrot and beetroot in this recipe.
*Sauté a couple of shallots along with beetroot to enhance the chutney flavour.