Beetroot Chutney – Quick, healthy and easy recipe – that goes really well with rice. Its vibrant color is as attractive as it’s taste. Make this chutney for your lunch and enjoy!
Hey there!
So have I told you how hard it is cook when my daughter A is around? Especially when she’s become this monster toddler. Someone once told me about “terrible two“, she isn’t 2 yet and it is already terrible. Tantrums have become so common in our house these days. Sometimes the tantrums are just cute, especially when she rolled on the floor of a temple we visited last week. She rolled around and laid down comfortably, refusing to leave.
Other times though, tantrums are really scary. Trying to decipher the tantrum triggers are one of my most important tasks every day. She is a good talker, she can say almost all the words needed for everyday conversation. So one would think it should be easier, but no it isn’t. Last night, she wanted water but in her new sippy cup. Before we can find and give her that she started screaming. And she continued screaming for 15 minutes. Man!
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And as if to add fuel to a raging fire, my parents who were visiting us this weekend cradled her around, literally. They also made her sleep in a swing (which I was actually trying to avoid). Probably because of this she started screaming yesterday? I’ve no idea! So they left yesterday morning and she’s been cranky since then.
I forgot to go to the store and I couldn’t cook an elaborate meal amidst her crankiness. All I had was beetroot and I made this Beetroot Chutney for lunch yesterday.
Beetroot chutney :
I’m really a fan of Beetroot. Next to Beetroot halwa, I love this Beetroot Chutney. It’s also called a Beetroot Thovaiyal, Beetroot Pachadi across Kerala and Tamil Nadu. My mother used to make this since I was a little kid. This was a sure-shot way of getting some veggies in my then-picky belly.
The vibrant color, the sweet smell of the Beetroot is an easy way to add some veggies into your meal. It is also perfect for one of those days you don’t wanna cook anything but also don’t want to get takeout. Some rice with this Beetroot Chutney, maybe some chips on the side is like the simplest lunch.
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This chutney made with beetroot, coconut and just a few other ingredients is a right blend of sweet and spicy flavors. You can serve it on the side with curd rice. Kids will love it!
How to make this:
The flavor of fresh beetroot is essential for this chutney. For instance, pick out good looking beetroots (yeah); skin shouldn’t be wrinkly and the beetroot itself shouldn’t give when squeezed.
Wash and peel the outer layer of the beetroot. Chop them up roughly. You can also use a large hole grater and grate the beetroot.
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Heat oil in a pan or kadai. Tip the beetroot into the pan. Saute them in low-medium flame for just a few minutes, until the beetroot turns darker in color. A good point to stop is when the raw smell of beetroot goes off.
Reduce flame to the lowest point. Add the grated coconut, green chillies, tamarind, and garlic. Sauté just until it gets heated up, it doesn’t have to cook through.
Remove the pan from the flame and let it cool down completely.
Transfer the beetroot mixture to a food processor. Grind it till smooth.
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If you wish you can temper it with coconut oil, a few mustard seeds and curry leaves.
Serve this lip-smacking Beetroot Chutney / Beetroot Thuvaiyal alongside hot rice and a bit of ghee (optional).
Recipe Courtesy: This is my mother’s recipe.
Notes:
- If you choose to grate the beetroot, Grated beetroot cooks faster, take care not to burn it. Maintain a low-medium flame.
- After transferring the Beetroot Chutney to a serving bowl, the top layer of it will darken. To prevent this, place a piece of cling film just on the surface of the chutney.
- Storing: This beetroot Chutney is best served immediately. Since it has coconut, it has a tendency to go bad very fast. It will stay good till lunch, if intended for later it has to be refrigerated.
- This Beetroot Chutney/ Beetroot Thuvaiyal is good on its own without any tempering. But, if you like to add some interest, temper with oil, mustard seeds, curry leaves and even some urad dhal.
Beetroot Chutney | Beetroot Thuvaiyal recipe
Equipment
- Saute Pan
- Food processor
Ingredients
Instructions
- Heat a pan and pour the oil into it.
- Once the oil is hot enough, add the beetroot in.
- Saute the beetroot till it turns darker in color and you can no longer smell the raw flavor.
- Reduce the heat to low. Add the coconut, green chillies, garlic, and tamarind. Saute just until these get heated up.
- Remove the pan from flame, add the salt and let it cool down.
- Once cool, transfer the beetroot mixture to a food processor and grind it till smooth.
- Transfer the chutney to a bowl. Serve with hot rice/idli/dosas.
Notes
- Grated beetroot cooks faster, take care not to burn it. Maintain a low-medium flame.
- After transferring the Beetroot Chutney to a serving bowl, the top layer of it will darken. To prevent this, place a piece of cling film just on the surface of the chutney.
- Storing: This beetroot Chutney is best served immediately. Since it has coconut, it has a tendency to go bad very fast.
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