Beetroot Chutney

 

Don't you just love the color of the beetroot? I feel good when my fingers and hands turn purple while chopping the beetroot... Stir fry and juice are the two things I used to make with beetroot. The other day, while thinking of some new ways to cook beetroot, I came up with this recipe. As soon as I tasted it, I heard a round of applause by my taste buds. There is no doubt that I'll be sticking with this recipe for a very long time, I mean really long. Beetroot Chutney Ingredients: To Grind: Beet root, cubed- 2, small Ginger, chopped- 1 inch Green chili- 1 Cilantro, chopped- 1 handful Salt- 2 pinches Seasoning: Oil- 1 tbsp Mustard seeds- 1 tsp Chana dal- 1 tsp Urad dal- 1 tsp Dry red whole chili- 2 Curry leaves- 1 sprig Tamarind juice- 2 inch fresh tamarind soaked in 3 tbsp water Salt- to taste Instruction Grind the above mentioned "to grind ingredients" into a smooth paste. Heat a wide pan over medium heat, add oil, let oil turn hot. Add mustard seeds and let it splutter. First add

What you will need

Beet root, cubed- 2, small

Ginger, chopped- 1 inch

Green chili- 1

Cilantro, chopped- 1 handful

Salt- 2 pinches

Oil- 1 tbsp

Mustard seeds- 1 tsp

Chana dal- 1 tsp

Urad dal- 1 tsp

Dry red whole chili- 2

Curry leaves- 1 sprig

Tamarind juice- 2 inch fresh tamarind soaked in 3 tbsp water

Salt- to taste

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