Delicious Beetroot Chutney Recipe

Introduction

Ingredients

• 2 medium-sized beetroots
• 1 onion
• 2-3 cloves of garlic
• 1-inch piece of ginger
• 2-3 green chillies
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1 tsp salt
• 2 tbsp oil
• 1 tbsp tamarind paste (optional)
• Water

Instructions

1. Wash and peel the beetroots. Cut them into small cubes and set aside.
2. Peel and chop the onion, garlic, and ginger.
3. Heat oil in a pan and add mustard seeds. Wait for them to splutter.
4. Add cumin seeds and let them sizzle for a few seconds.
5. Add chopped onion, garlic, and ginger. Fry until the onion turns translucent.
6. Add cubed beetroot, chopped green chillies, coriander powder, red chilli powder, and salt. Mix well.
7. Add enough water to cover the beetroot.
8. Bring the mixture to a boil and then reduce the heat. Cover the pan and let it simmer for 15-20 minutes until the beetroot is soft and cooked through.
9. Turn off the heat and let the mixture cool down to room temperature.
10. Transfer the mixture to a blender or food processor and blend until smooth.
11. Add tamarind paste (if using) and blend again.
12. Transfer the chutney to a clean jar and store in the refrigerator.

Nutrition

• Calories: 16
• Fat: 1g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 0g

Tips

• You can adjust the amount of green chillies according to your taste.
• You can also add other spices such as garam masala or turmeric powder for additional flavor.
• If you do not have tamarind paste, you can use lemon juice instead.
• You can store the chutney in the refrigerator for up to a week.
• You can also freeze the chutney for up to a month.
• The chutney can be served cold or at room temperature.

Conclusion