Beetroot Chutney Recipe Beetroot Coconut Chutney Beetroot Pachadi Food

BEETROOT CHUTNEY RECIPE | BEETROOT COCONUT CHUTNEY | BEETROOT PACHADI

Steps:

• firstly, in a large kadai heat 3 tsp oil and roast 1 tbsp urad dal, 1 tbsp chana dal, ½ tsp cumin and 3 dried red chilli.
• add 1-inch ginger, 1½ cup beetroot and ½ tsp salt.
• saute for 2 minutes.
• now add ¼ cup water, cover and cook for 10 minutes.
• cook until the beetroot is softened.
• cool completely, and transfer to the blender.
• add in 1 cup coconut, small ball sized tamarind, ¼ tsp salt and ½ cup water.
• blend to smooth paste adding more water if required.
• now prepare the tempering by heating 2 tsp oil.
• once the oil is hot, add 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli, few curry leaves and allow to splutter.
• pour the tempering over beetroot chutney and mix well.
• finally, enjoy beetroot chutney with idli, dosa or rice.

SPICED BEETROOT & ORANGE CHUTNEY

Steps:

• In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
• While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.