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Friday, March 5, 2010

Beetroot Chutney.

Preparation time-5mins
Cooking time-10mins
Can be stored for a week under refrigeration.

Beetroot-250gms( finely chopped)
Dry Red chiles-10
Tamarind paste-1tsp
Salt to taste
Mustard seeds-1tsp
Urad dal/ Split black gram-1tsp

Grind beetroot along with dry red chiles, tamarind paste and required salt in a mixer grinder to a smooth and fine paste. Heat enough oil in a kadai, when hot add mustard seeds, when crackles add the urad dal. Now add the ground beetroot chutney and give a good stir. Cover kadai with a lid and simmer for 5 mins or until the chutney thickens and oil separates on the sides.( Stir the chutney occasionally, to avoid sticking to the bottom of kadai). When the chutney thickens and oil separates on the sides, remove from heat. Serve beetroot chutney with hot idlys or dosas.


Nithu Bala said...

I'l eat anything with the beautiful color and the picture of the recipe..

Vrinda said...

V make pickle with them,chutney sounds gr8,

Pavithra said...

we too love this ..perfect for anything.. me too posted long time back. Absolutely tempting chutney.

FoodLovers said...

gorgeous pics Mye ... tempting pics

Gita said...

Very new and different chutney...looks so colorful and tasty :)

Malar Gandhi said...

Chutney looks colorful...

ARUNA said...

Looks so colorful!!!

WizzyTheStick said...

oh wow this looks amazing. I have saved this to try.

Sanjeeta kk said...

Very healthy chutney to try.