Beetroot chutney is a multipurpose chutney goes well with idli,dosa,chapathi and rice. It is a good source of dietary fibre, has practically no fat, and no cholesterol. This makes beetroot relatively low in calories .Beetroot Containing the powerful antioxidant betacyanin, which gives beetroot its deep red hue, this vegetable purifies the blood and has anti-carcinogenic properties. Research shows it boosts the body’s natural defenses in the liver, regenerating immune cells. Also contains silica, vital for healthy skin, fingernails, ligaments, tendons and bones.now we prepare beetroot chutney.
Ingredients
BeetRoot - 1
onions - 1.
Red chillies - 5
Tomato - 1 (chopped)
salt - to taste.
coconut -2 tbsp
cilantro - 2 tbsp.
ginger - 1 inch.
garlic - 2
cilantro - 2 tbsp.
ginger - 1 inch.
garlic - 2
oil - to fry.
cumin seeds - 1/2 tsp.
To temper
Mustard seeds - 1/2 tsp.
urad dal - 1/2 tsp.
cumin seeds - 1/2 tsp.
To temper
Mustard seeds - 1/2 tsp.
urad dal - 1/2 tsp.
Preparation
- Peel the skin of beetroot and Grate BeetRoot and keep it aside.
- chop ginger ,garlic, onions, tomatoes finely.
- Dry roast the coconut for few seconds till it lightly turns golden brown and keep it aside.
Method
- Heat oil, add cumin seeds when it sizzles add ginger, garic Saute well till garlic turns golden brown.
- Then throw onions saute well till it turns pink, add tomato , red chillies,coriander leaves saute well till tomatoes turns mushy.
- Then add grated beetroot , cook for 15 minutes in a medium flame, till beetroot is well cooked. stir now and then.
- beetroot oozes water, and finally it becomes dry after 15 minutes.
- This is the right time to switch off the flame.
- Add roasted coconut and needed salt, mix well.
- Grind everything into a smooth paste with needed water.
- Serve it. It goes well with Dosa's, idli's chapathi's and rice.
