Beetroot Chutney/ beetroot gojju

Beetroot is a highly nutritious vegetable, rich in iron and essential vitamins. Its vibrant color is especially appealing to kids, making it a great addition to family meals. Beetroot can be used in a variety of dishes, from savory curries to delicious desserts like halwa and kheer. Chutney, a staple accompaniment to most South Indian breakfasts, is another wonderful way to enjoy beetroot. So today, I'm sharing a flavorful beetroot chutney recipe.

👉 Check out more chutney recipes here!

Note: If you have diabetes, it's best to consume beetroot in moderation due to its high glycemic 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, chopped beetroot and sauté until vegetables are tender.  
• 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/ mixer jar, 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.
• Serve with dosa or rice.