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.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.