Beetroot Chutney Recipe

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Beetroot Chutney

We’ve all heard that eating beetroot helps improve hemoglobin levels. Usually, if our hemoglobin is low, we think of taking iron supplements. But there’s a better and more natural way — simply include beetroot regularly in your diet.

Beetroot is a highly nutritious vegetable. It doesn’t just boost hemoglobin; it also purifies the blood, supports digestion, and even helps with skin-related issues. You can drink beetroot juice daily or cook it in various ways like beetroot stir-fry, kichadi, kootu, or halwa. But this beetroot chutney is something many of us might not have tried yet!

This chutney is unique, prepared with a flavorful method and is both delicious and healthy. Once you try making it, it’ll become your go-to side dish for idli, dosa, rice, or roti. Even kids will enjoy it! It’s a slightly different, wholesome addition to your meal. It’s a simple, healthy chutney — try it once, and its unforgettable taste will keep you coming back.

Now, let’s see how to make this healthy beetroot chutney step by step.

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Preparation Time

30-40 Min

Serve

4-6 Persons

Beetroot – 1 cup (grated)
Grated coconut – 1/2 cup
Oil – 1 1/2 tbsp
Urad dal (split black gram) – 1 1/2 tbsp
Chana dal (Bengal gram) – 2 tbsp
Dried red chillies – 3
Asafoetida – a pinch
Ginger – 1/2 inch piece
Tamarind – gooseberry-sized piece
TamarindaCurry leaves – 2 sprigs – gooseberry-sized piece
Salt – to taste

Heavy-bottomed kadai (wok) – for sautéing and tempering
Spatula – for stirring
Mixer jar – for grinding
Small pan – for tempering
Serving bowl
Grater – for beetroot

Heat oil in a pan. Add chana dal, urad dal, asafoetida, and red chillies.
Once the dals turn golden brown, add tamarind and ginger. Sauté for a few seconds and turn off the heat.
Remove the mixture and let it cool.
In the same pan, add grated beetroot and curry leaves. Sauté on low flame until the raw smell goes away. Stir occasionally.
Once the beetroot is cooked, transfer to a plate and let it cool.
Once cooled, grind everything together (roasted dals, beetroot, coconut, salt) in a mixer to a slightly coarse chutney consistency.
Transfer the chutney to a serving bowl.
For tempering, heat oil in a small pan. Add mustard seeds, asafoetida, and curry leaves. Pour over the chutney.

This beetroot chutney pairs perfectly with hot idli, dosa, paniyaram, pongal, and rice.
Can also be served as a side dish for chapati, roti, or phulka.
Even with evening snacks like vadai or bonda, it adds a unique taste.
For a smoother texture, you can drizzle a bit of oil over the chutney before serving.

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Make sure the beetroot is well sautéed – if undercooked, the chutney will have a raw flavor.
Always use fresh coconut for best taste and aroma.
Adjust salt and spice levels to suit your preference.
Grinding the chutney slightly coarse gives a better texture and taste.
To store it longer, drizzle a little oil on top and keep it in a glass container in the fridge – stays fresh for up to 2 days.
Be careful not to use too much tamarind, or the chutney may turn overly tangy.

Visually vibrant, delicious to taste, and packed with health benefits — this beetroot chutney can become a versatile and wholesome side dish in your regular meals. The natural sweetness of beetroot combined with the flavor of roasted dals makes this a complete chutney experience.

Serve it with idli, dosa, rice, or roti — it complements everything! From kids to adults, everyone will love it. Try preparing it at least once a week — not just for the taste, but for the health benefits too.

As they say, “Let food be your medicine!” — this beetroot chutney is a great example of

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"Vannakkam! Cooking Signal was born from my love for cooking and for sharing Recipe with family and friends. My goal is to inspire and empower you to cook with confidence and to enjoy quality time with your loved ones."