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beetroot chutney

Beetroot Chutney Recipe

Course Side Dish
Cuisine Indian
Keyword chutney
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Author Priya Shiva


  • Beetroot - 1 (peeled and grated)
  • Freshly grated Coconut - 1/2 cup
  • Pottukadalai/roasted split chickpeas - 2 tbsp
  • Green chillies - 2
  • Salt to taste
  • Asafoetida/hing - a pinch
  • Mustard seeds - 1 tsp
  • Curry leaves - 1 sprig
  • Sesame Oil - 2 tsp


  1. Add 1 tsp oil in a pan and add grated beetroot, curry leaves and saute for a minute.Remove from the flame and let it cool down completely.

  2. Add sauteed beetroot- curry leaves, red chilies, pottukadalai, coconut in your blender and blitz it. Add only little water to grind t.

  3. Transfer it into a bowl and add salt to taste and mix it well.

  4. Add 1 tsp oil in a small frying pan and add mustard seeds and a pinch of asafoetida. When mustard seeds crackle, add this tempering in the chutney. Mix and serve.