Beetroot Onion Chutney

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a special dish, Beetroot Onion Chutney. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Beetroot Onion Chutney is one of the most favored of recent trending meals on earth. It is easy, it's fast, it tastes yummy. It's appreciated by millions every day. Beetroot Onion Chutney is something which I have loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Beetroot Onion Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beetroot Onion Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beetroot Onion Chutney is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beetroot Onion Chutney estimated approx 15 minutes.

To begin with this recipe, we have to prepare a few components. You can have Beetroot Onion Chutney using 18 ingredients and 11 steps. Here is how you can achieve that.

#Ingredient3
#Beetroot
Beetroot Onion Chutney - South Indian Style
This chutney is quick and easy to prepare and is also different from the usual chutneys. It is a healthy, delicious and aromat combination of onion, beetroot and coconut which is sautéed with urad dal, curry leaves and red chillies. It is then puréed and tempered with garlic, curry leaves and mustard seeds.
A perfect accompaniment for rice, dosas idlis, uttapams or anything you like.
This chutney stays well even without fridge for 2-3 days.
Must try recipe

Ingredients and spices that need to be Make ready to make Beetroot Onion Chutney:

1. 1 big beetroot
2. 1 big onion
3. 1/2 inch ginger
4. For the masala
5. 1/2 cup grated coconut
6. 1 bay leaf
7. 2 pinch Asafoetida /hing
8. 2 teaspoon Urad Dal
9. 1 teaspoon Bengal Gram Chana Dal
10. 4 dry red Chillies or as per the taste
11. 2 teaspoons Tamarind paste or tamarind (soaked)
12. 1 teaspoon Coconut oil
13. 1/2 teaspoon Salt or to taste
14. For the tempering
15. 1/2 teaspoon Mustard seeds plus 1/2 teaspoon mustard seeds
16. 8-10 Curry Leaves
17. 6 Cloves Garlic chopped
18. 1 teaspoon Coconut oil / cooking oil

Steps to make to make Beetroot Onion Chutney

1. Peel the beetroot and onion and cut into to big pieces
2. Heat half teaspoon of oil in a non-stick pan and sauté bay leaf, beetroot, ginger and onions till they turn slightly brown.
3. Add half a cup of water and cook for 2 minutes covered, until beetroot chunks and onions are cooked. Keep aside.
4. Heat oil in a pan and add mustard seeds, urad dal,chana dal, hing and red chillies anf fry till dal turns golden in colour
5. Switch off the flame and add coconut & let it cool completely.
6. Next grind the fried masala, cooked beetroot and onions, tamarind paste and salt in a mixer-grinder.
7. Grind to a coarse to smooth thick paste, but don't make it super smooth.
8. For the tempering.
   Heat 1 teaspoon oil in a pan, add mustard seeds, chopped garlic and curry leaves. Fry it until garlic turns golden in colour
9. Now add grounded onion Beetroot paste to the tempering.
10. Bring to a boil, keep stirring in between
11. Switch off the flame, chutney is ready to serve with rice, idlis, dosas, uttapams or anything you like.

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