Generally, we are using, coconut chutney, tomato chutney for the Idli, Dosa. For a change can we prepare Beetroot chutney? This can be excellent with rice as well, so simple right? Let's see how to make.


Beetroot -1
Grated Coconut - ½ cup
Green chilli - 5
Pearl onion - 10 (optional)
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 leaflet
Cumin seeds - 1 tsp
Fennel seeds  - ¼ tsp
Oil for seasoning
Salt for taste


Remove the skin of beet root and grate.

Heat a pan and fry the beet-root until the raw smell goes out. No need to add oil or water. Just beet root alone.

Take out and add the fried beet , grated coconut,salt and 4 green chilli into a mixer jar and fine grind.

In the same pan, add 2 tsp of oil and heat it. Once oil hot, add mustard seeds, urad dal, fennel seeds and cumin seeds. Once the mustard starts splutter, add curry leaves and chopped rest of one green chilli.If you use pearl onion add the chopped onion in this step

That's all. Now the wonder tasty Beetroot chutney ready to serve. Try and post your comments. Share it to your friends.