Go Back
–+ servings
Beetroot Chutney
Print

Beetroot Chutney | Beetroot Thuvaiyal recipe

Quick, healthy and easy Beetroot Chutney to add to your lunch menu. It goes really well with rice, dosas, and idlis.
Course Side Dish
Cuisine South Indian
Keyword Beetroot Chutney, Beetroot Thuvaiyal
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 146kcal
Author Niveditha

Equipment

  • Saute Pan
  • Food processor

Ingredients

  • 2 medium Beetroots (300 g), washed, peeled and grated/chopped
  • 6 small Green Chillies (25 g)
  • 8 medium Garlic cloves (20 g)
  • 1 inch Tamarind (4 g)
  • 8 tbsp Grated Coconut (80 g)
  • 2 tbsp Sesame / Coconut Oil
  • 1/2 tbsp Rock Salt

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.

Nutrition

Serving: 100g | Calories: 146kcal | Carbohydrates: 19.1g | Protein: 2.6g | Fat: 6.9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2.7g | Sodium: 498.1mg | Potassium: 434.8mg | Fiber: 3.2g | Sugar: 13.3g