Beetroot chutney is a vibrant and flavorful condiment that holds a special place in Indian vegetarian cuisine. Its deep, earthy sweetness combined with tangy and spicy notes makes it an irresistible accompaniment to a variety of dishes.
Whether paired with dosas, idlis, chapatis, or even as a dip for snacks, this chutney elevates any meal with its rich color and bold taste. Originating from the southern parts of India, beetroot chutney is not only delicious but also packed with nutrients, making it a wholesome choice for health-conscious food lovers.
In this blog post, we’ll explore authentic Indian beetroot chutney recipes that are easy to prepare and perfect for everyday meals. From simple versions to those enhanced with traditional spices, you’ll find a recipe that suits your palate.
Plus, we’ll share tips, serving suggestions, and nutritional insights to make your cooking experience even better!
Why You’ll Love This Recipe
This beetroot chutney recipe is a celebration of color, flavor, and nutrition. You’ll love it because it:
- Brings a vibrant splash of color to your plate, making meals visually appealing.
- Combines sweet, tangy, and spicy flavors that awaken your taste buds.
- Is nutrient-rich, thanks to beetroot’s vitamins, minerals, and antioxidants.
- Is quick and easy to prepare, perfect for busy weeknights or festive occasions.
- Pairs wonderfully with a wide range of Indian breads and rice dishes.
Whether you’re an experienced cook or a beginner, this recipe is straightforward and rewarding, making it a must-try for anyone who enjoys Indian vegetarian cuisine.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Beetroot | 2 medium-sized (about 300g) | Washed, peeled, and chopped |
| Grated fresh coconut | 1/2 cup | Optional but adds richness |
| Green chilies | 2 (adjust to taste) | Deseeded for less heat |
| Ginger | 1-inch piece | Freshly grated |
| Mustard seeds | 1 teaspoon | For tempering |
| Curry leaves | 8-10 leaves | Fresh |
| Dry red chilies | 2 | For tempering |
| Urad dal (split black gram) | 1 teaspoon | Optional, adds crunch |
| Tamarind paste | 1 tablespoon | Adjust sourness as needed |
| Salt | To taste | |
| Oil | 2 tablespoons | Preferably vegetable or mustard oil |
| Water | As needed | For blending and cooking |
Equipment
- Medium saucepan or pot
- Blender or food processor
- Frying pan or small skillet
- Knife and cutting board
- Measuring spoons and cups
- Spatula or wooden spoon
- Bowl for mixing
Instructions
- Prepare the beetroot: Start by washing, peeling, and chopping the beetroots into small cubes.
- Cook the beetroot: In a saucepan, add the chopped beetroot with a little water (about 1/4 cup). Cover and cook on medium heat for about 15 minutes or until the beetroot is tender. Stir occasionally to prevent sticking.
- Cool slightly: Once cooked, allow the beetroot to cool for a few minutes so it’s easier to handle for blending.
- Make the chutney base: In a blender, add the cooked beetroot, grated fresh coconut, green chilies, ginger, tamarind paste, and salt. Add a little water to help blend the ingredients into a smooth paste. Blend until you get a thick, smooth chutney.
- Prepare the tempering: Heat oil in a small frying pan over medium heat. Add mustard seeds and wait until they start to crackle. Then add urad dal and dry red chilies. Fry until the dal turns golden brown. Finally, add curry leaves and sauté for a few seconds until fragrant.
- Combine and finish: Pour the tempering over the blended chutney and mix well. Adjust salt and tamarind if needed. If the chutney is too thick, add a little water to reach your desired consistency.
- Serve or store: Transfer the chutney to a serving bowl. It can be served immediately or refrigerated for up to 3 days.
Tips & Variations
“For a nuttier flavor, try adding roasted peanuts or cashews to the chutney while blending.”
- Adjust heat: Modify the number of green chilies based on your spice tolerance.
- Dry version: For a thicker chutney, skip adding water during blending and use minimal tamarind.
- Roasted beetroot chutney: Roast the beetroot cubes before cooking for a smokier flavor.
- Adding garlic: Include 1-2 cloves of garlic in the blend for an extra pungent kick.
- Use frozen coconut: If fresh coconut isn’t available, frozen grated coconut works well too.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 80 kcal |
| Carbohydrates | 15 g |
| Protein | 2 g |
| Fat | 3.5 g |
| Fiber | 4 g |
| Vitamin C | 12% DV |
| Iron | 6% DV |
| Folate | 10% DV |
Serving Suggestions
This beetroot chutney is extremely versatile and can be served with a variety of dishes to enhance your meal:
- Spread on Magic Dough flatbreads or rotis for a colorful twist.
- Serve alongside idlis or dosas for an authentic South Indian breakfast experience.
- Use as a dip with crispy snacks like samosas or pakoras.
- Pair with steamed rice and dal for a wholesome, comforting meal.
- Try it as a sandwich spread combined with fresh veggies for a quick snack.
More Beetroot Chutney Recipes to Explore
If you enjoyed this recipe, here are some other exciting Indian-style chutney recipes featuring beetroot and other vegetables:
- Kerala Style Beetroot Thoran – A dry beetroot stir-fry with coconut and mustard seeds. Perfect as a side dish. Check out similar veggie recipes here.
- Beetroot and Tomato Chutney – Combines the sweetness of beetroot with the tanginess of tomato for a unique flavor profile.
- Beetroot and Peanut Chutney – Adds crunchy roasted peanuts for texture and nutty depth.
Conclusion
Beetroot chutney is a delightful addition to any Indian vegetarian meal, offering a burst of color and complex flavors that appeal to all senses. Its ease of preparation and nutritional benefits make it a popular choice in households across India and beyond.
By following this detailed recipe, you can create a chutney that is authentically Indian yet adaptable to your own taste preferences. Don’t forget to experiment with the variations and serve it alongside your favorite dishes like the Magic Dough Recipe or a warm dosa for a truly satisfying meal experience.
Enjoy the process, savor the flavors, and bring a little bit of India’s vibrant culinary heritage into your kitchen today!
📖 Recipe Card: Beetroot Chutney
Description: A tangy and mildly spicy beetroot chutney popular in Indian cuisine. Perfect as a side dish with dosa, idli, or rice.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 2 medium beetroots, peeled and chopped
- 1 small onion, chopped
- 2 dried red chilies
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 tablespoon tamarind pulp
- 1 teaspoon jaggery or brown sugar
- Salt to taste
- 2 tablespoons oil
- 1/2 teaspoon asafoetida (hing)
- 5-6 curry leaves
- 1 cup water
Instructions
- Heat oil in a pan and add mustard seeds, urad dal, dried red chilies, curry leaves, and asafoetida.
- Once mustard seeds splutter, add chopped onions and sauté till translucent.
- Add chopped beetroot and sauté for 3-4 minutes.
- Add tamarind pulp, jaggery, salt, and water; mix well and cook covered until beetroot is soft.
- Allow the mixture to cool slightly, then grind to a smooth or coarse chutney consistency.
- Serve fresh with dosa, idli, or rice.
Nutrition: Calories: 80 kcal | Protein: 2 g | Fat: 5 g | Carbs: 8 g
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