Beetroot chutney | Beetroot chutney recipe for rice and dosa - (2024)

Beetroot chutney | Beetroot chutney recipe for rice and dosa

Beetroot chutney is a side dish best suitable for steamed rice and dosa prepared with sauteed beetroot, shallots and red chillies. Learn with a video.

This tasty beetroot chutney is very easy to prepare and takes only 15mins. Also, this vegetable chutney needs very few ingredients thus perfectly suitable for busy morning breakfast side dishes or for lunch box packing with rice and chips.

My kids love to have veggies either in stirfry form or chutney form rather than gravy form. Hence I always prefer poriyal mixed rice or chutney rice or chapati with chutney for lunch box packing. I have already posted beetroot poriyal post in my blog.

If you are serving this beetroot chutney for rice, serve with papad or chips or potato fry. For dosa, it tastes great as it is but you can add seasoning if you prefer.

You may also like: Avarakkai poriyal, Keerai poriyal

Vendaikkai poriyal

Pavakkai thokku

Karuvepilai kuzhambu

Beetroot has lots of health benefits and few of them are:

Beetroot helps in lowering blood pressure, reducing the risk of obesity, preventing osteoporosis, treating anemia, treating constipation, and slowing down the growth of a tumor.

Moreover, this vegetable is an excellent source of Folic acid and a very good source of fiber manganese and potassium.

Watch the video here:

Preparation:

• Peel and chop beetroot into small pieces.
• Peel shallots (small onions).

Recipe for making beetroot chutney:

• In a flat pan, heat oil, add small onions and saute for five minutes.

• Fry until the onions become soft.
• Add coriander seeds and red chillies, saute for 3 minutes along with onions.

• Collect all the items in a separate plate and keep aside for a while.
• Now in the same left out oil in the pan, add chopped beetroot pieces and saute nicely for approximately ten minutes.

• For even cooking, keep the flame in medium temperature and stir continuously until the color of the beetroot changes to dark and shiny.
• Switch off at this stage, add the fried onions, coriander seeds and red chillies along with a piece of soaked tamarind and salt.

• Grind everything into a smooth chutney without adding water. Serve with hot rice and Arbi roast or potato roast.

Optional step:

• If you prefer, season the chutney with a teaspoon of ghee, mustard, jeera, hing and curry leaves.

Tips:

1) Choose fresh and juicy beetroot for making this chutney.

2) Adjust the number of red chillies according to your spice needs and the variety of red chilli in your area.

For similar chutney recipes:

Tomato chutney

Onion chutney

Kollu thuvaiyal

Tags

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3 Comments

1. Pingback: Peerkangai chutney | Ridge gourd chutney | Sangskitchen

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