This original Tarla Dalal recipe can be viewed for free

Beetroot Chutney


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This chutney is quick and easy to prepare and is also different from the usual chutneys. It is a delectable combination of grated beetroot and coconut which is sautéed with urad dal, curry leaves and red chillies. It is then puréed and tempering of mustard seed is poured over the chutney. A perfect accompaniment to hot rice or dosas.

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Storage : upto 2 days: Refrigerated.
Preparation Time: 
Cooking Time : 
Makes 1/2 cup.
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  1. Heat the oil in a pan, add the urad dal, red chillies and curry leaves and sauté for a few seconds.
  2. Add the beetroot and sauté for 4 to 5 minutes.
  3. Add the coconut and salt and sauté for a further 2 to 3 minutes.
  4. Allow to cool completely.
  5. Purée to a fine paste in a blender with 2 tablespoons of water.
  6. For the tempering, heat the oil in a pan, add the mustard seeds and when the seeds crackle, pour the tempering over the beetroot chutney.
  7. Serve at room temperature.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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