Beetroot Chutney Recipe

This is a simple, quick chutney recipe. It’s another way to add healthy beetroot in your family’s diet. The contrasting taste of tomatoes, chilies, and beet roots is sure to please your palate.

Ingredients:

2 medium beetroots grated
2 medium tomatoes chopped
2 red chilli (Adjust to your preference. 2 chilli’s is a little above medium hot)
1/8 tsp asafoetida
1 tbsp oil
1 tsp sea salt (slightly heaped)
less than 1/2 cup of water

Directions:

1. Heat oil in a pan.
2. Add asafoetida, red chillies and chopped tomatoes. Sauté for couple minutes.
3. Add grated beet roots, salt, and water. Stir them, cover and cook.
4. Stir occasionally, to avoid the ingredients sticking to the bottom. If more water is needed, add little at a time.
5. When the beets are cooked turn off the heat and let it cool down completely and blend into puree.
6. Beetroot chutney can be served with idli, uthappam, etc.