Beetroot Chutney

                        This chutney was demonstrated to me by my Chinna Mamiar ( meaning Junior MIL ) who is an all rounder and above all a very good human being.
                    This chutney, people may at once assume to be sweet because of the Beetroot.Equal quantity of coriander leaves neutralises the sweetness and makes it healthy and tasty. This chutney goes well with every thing.

                                            

 

Beetroot Chutney

Ingredients :
                                         
Grated Beetroot      1 cup
Chopped and cleaned coriander leaves   1 cup
Grated coconut       1 cup
Green chilly            4
Tamarind                1 small piece ( marble size )
Salt,   Hing,   Mustard,   oil
Roasted and coarsely powdered urad dhal ( optional )  1 tbsp.

Method :

1. Heat oil and add mustard and Hing. After the mustard splutters, transfer to a bowl.

2. Heat again oil in the same tawa, add chillies and then the coriander leaves and saute
    well. Then add the beetroot and saute.

3. After 3 mins. add the coconut and switch off after 2 mins.

4. Soak tamarind in 2 tbsp. of warm water.

5. After 10 mins. grind all the ingredients in a mixi with salt and tranfer to the bowl.

6. The tasty and colourful chutney with more fibre and nutrients is ready.

Note :

1.Adding roasted and powdered urad dhal helps to eliminate the slimy texture of the
   chutney and enhances the taste, if added to coriander or mint chutney.

2. I always roast 1 cup of urad dhal in 1 tsp. of oil till it turns brown, giving an aroma.
    After it cools, it is powdered coarsely in the mixi and stored in a bottle.It is very
    handy and a time saver for some chutneys when we are in a jiffy.

3. One tbsp. can also be freshly roasted and added.