Growing up I like this chutney because of its vibrant color. When you mix it with white rice the color is a treat for the eyes. It is also a good way to trick the kids who don’t like to eat vegetables.
Beetroot medium size-1 grated
Garlic- 6 cloves chopped
Onion small size-1 chopped
Red chillies- 5 or according to your taste
Tamarind – cherry size if you are using tamarind paste-1/2 teaspoon
Channa dal – 1 tablespoon
Urid dal– 1 tablespoon
Asafoetida/hing/perungayam – a pinch
Coconut- 3 tablespoon
Cumin seed- 1 teaspoon
Curry leaves- few
Oil for frying
- Fry garlic, onion, and grated beetroot with a small amount of oil till it is fully cooked.
- Fry dal, red chillies, cumin, and curry leaves separately with little oil.
- Mix everything and add tamarind, coconut, and salt. Cool the mixture and grind to a fine paste. Voila, Chutney is ready.
Note: Because beetroot has natural sweetness in it, make this chutney a little spicier.