Coconut Beetroot Chutney
A simple, healthy South-Indian style chutney combining grated beetroot and fresh coconut — perfect with idli, dosa or rice.
Ingredients
Equipment
Method
- Wash, peel and grate the beetroot finely. Grate the fresh coconut and keep ready.
- Heat 2 tsp oil in a pan. When hot, add split urad dal and dry red chillies. Sauté on medium flame until dal turns slightly golden.
- Add the grated beetroot, some salt and sauté for 4–5 minutes until beetroot becomes slightly soft and raw smell disappears.
- Add the grated coconut, mix well and switch off the flame. Let the mixture cool to room temperature.
- Transfer the cooled mixture into a blender. Add a little water and grind to a smooth paste. Adjust water for desired consistency.
- In a small pan, heat 1 tsp oil for tempering. Add mustard seeds and split urad dal. When mustard seeds crackle, add curry leaves and sauté briefly.
- Pour this tempering over the chutney and mix well. Serve immediately with idli, dosa or rice, or refrigerate in airtight container.
Notes
Fresh coconut gives natural creaminess and healthy fats; chutney stays good 2–3 days in fridge in airtight container. For more fibre and nuttiness, you can roast a small amount of chana dal and add instead of urad dal.