Friday, 9 February 2018

Beetroot Chutney

Beetroot is one good vegetable which is rich is iron and vitamins. It has attractive color that kids usually love. It is suitable to prepare curries as well as desserts such as halwa & kheer. Chutney is a main item to accompany most of the south Indian breakfast menu. So here I am with a recipe of beetroot chutney.  Look here for more chutney recipes.
Note: It is suggested not to consume too much of beetroot if diabetic as it has high glycaemic index.

Preparation time: 10 minutes
Serves: 3-4
Ingredients:
Beetroot (Medium) – 1
Onion – 1
Garlic – 4-6 cloves
Grated Coconut – 4 tbsp
Red Chillis – 3
Tamarind Pulp - 1tsp
Salt to Taste
Tempering:
Mustard Seeds - 1tsp
Oil – 2 Spoons
Curry Leaves -1 -2 Strands

Method:
Wash, peel & chop beetroot; keep aside. Peel onion and chop it as well. Heat a spoonful of oil in a pan. Add chopped onions, garlic, 2 red chillis and sauté until onions become translucent. Add chopped beetroot, sprinkle little water and cook beetroot by closing the lid. It will be done in 5 minutes. Add grated coconut to the same and heat for few seconds. Once done, switch of the stove and allow it to cool. In a grinder take fried items, tamarind & salt and grind to smooth paste. Transfer to the serving bowl. Season the chutney with mustard, red chilli & curry leaves in coconut oil.


No comments:

Post a Comment