Chutneys · Events · Uncategorized

Beetroot Chutney

 Back again with another week of blog hopping and this time i was assigned to Sumees Culinary Bites, it is fun to visit a blog for a first time and browse through some of the recipes featured. I felt in in love with the color of this chutney so this was prepared and paired with Roti along with subzi. I think it will be a great dip as well or can also be served along with Dosas.

Beetroot Chutney

Ingredients

Beetroot 2 peeled and chopped

G.chillies 2

Onion 1 small chopped

Tomato 1 medium chopped

Coconut 3 tbsp

Salt to taste

For Tempering

Oil 1 tsp

Mustard Seeds 1 tsp

Urad dal 1 tsp

R.chilli 1

Garlic 2 cloves

Curry leaves 5 nos

Method.

Pressure cook Beetroots , onion , tomato and g.chilli for 2 whistles.

When cooled grind them to a thick paste by adding coconut and salt.

Transfer to a serving dish.

Heat 1 tsp oil in a small pan and add the tempering ingredients one by one.

Pour the tempering over the chutney and serve.

This is my entry for the Blog Hopping Wednesday  and do check out the recipes of other hoppers as well.

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