Beetroot Chutney Recipe | No Onion No Garlic Chutney

Beetroot chutney is colorful, vibrant, healthy and  kids approved chutney with needs very minimal ingredients. Its so yummy you can either have with tiffin varities or rice.

Ingredients for Beetroot Chutney

Beetroot – 1 medium size (or shredded 1 Cup)
Red Chilis – 2 Number
Chana Dal – 2 tsp

Urad dal – 2 tsp
Optional shredded Coconut – 2 Tbsp
Salt – As Needed
Oil – 1 Tbsp

How to make Beetroot Chutney

• Wash, peel the outer layer and shred the beetroot, keep aside.
• Heat Oil in a pan, add chana and urad dal first.
• Let them turn golden brown now add chilis and salt.
• Finally add shredded beetroot 1 Cup and saute till they wilt, moisture evaporates and the mixture looks dry.
• Let it cool and once done grind to smooth chutney.
• Its optional to temper, and temper with mustard, urad dal and curry leaves.
• Serve with any tiffin varieties or goes well with rice as well.
• Here in the below picture I have served it with Pearl Millet Uthappam / Kambu Othappam .
• You can check the recipe with video tutorial Here

Print Version

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Beetroot Chutney

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Servings: 3

Author: Sangeetha Priya

Ingredients

• Beetroot - 1 medium size or shredded 1 Cup
• Red Chilis - 2 Number
• Chana Dal - 2 tsp
• Urad dal - 2 tsp
• Optional shredded Coconut - 2 Tbsp
• Salt - As Needed
• Oil - 1 Tbsp

Instructions

1. Wash, peel the outer layer and shred the beetroot, keep aside.
2. Heat Oil in a pan, add chana and urad dal first.
3. Let them turn golden brown now add chilis and salt.
4. Finally add shredded beetroot 1 Cup and saute till they wilt, moisture evaporates and the mixture looks dry.
5. Let it cool and once done grind to smooth chutney.
6. Its optional to temper, and temper with mustard, urad dal and curry leaves.
7. Serve with any tiffin varieties or goes well with rice as well.
8. Here in the below picture I have served it with Pearl Millet Uthappam / Kambu Othappam .