The Healthy Beetroot Chutney!
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About The Healthy Beetroot Chutney!
Spicy and tangy chutneys are a 'must-have' addition to any Indian meal, and this Healthy Beetroot Chutney brings both flavor and nutrition to your table. Made with vibrant beetroots, aromatic fenugreek and mustard seeds, fiery red chillies, and a hint of asafoetida, it's a delightful twist on traditional side dishes.
This chutney makes a wonderful accompaniment to rice, rotis, or even a slice of bread, adding a burst of color and taste to everyday lunches. Inspired by my mother-in-law's signature carrot chutney, this recipe is a delicious way to savor more of the nutritious beetroot while honoring cherished family flavors.
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Recipe Time & More
Ingredients
- 2 Beetroot (Medium-Sized, medium sized beetroots)
- 1 tsp Fenugreek Leaves (Methi Dana, methi seeds)
- 2 tsp Mustard Seeds (Rai)
- 5.5 Red Chillies
- 1/4 tsp Asafoetida (hing)
- 1/4 tsp Turmeric Powder (Haldi)
- 1.5 Lemon
- 1/4 tsp Salt (to be adjusted as per taste, or as per taste)
- 1 tbsp Oil
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Instructions
- Dry roast the methi seeds, mustard seeds and red chilies. Keep this aside to cool. Add 2-3 chillies, only, if you prefer the chutney to be less spicy.
- Cut beetroots into small pieces. Heat a small pan; add half a tablespoon of oil. Once the oil is heated up, add the carrot pieces. Fry for a few minutes (2-4 minutes) and let it cook, by covering with a lid until it becomes just soft.
- Add turmeric to the carrot pieces, mix and put off the flame. Let it cool. Blend the beetroot pieces, chilies and the spices (from Step 1) to a coarse consistency. Transfer this to a serving bowl.
- Squeeze the juice of one lemon in the chutney, mix well. If required, add more lemon juice.
- If you prefer, add the seasoning separately, by heating half a tablespoon of oil and adding a pinch of fenugreek seeds and mustard seeds. Let the mustard seeds splutter.
- Add asafetida, saute and put off the heat. Pour this over the chutney. This step is optional as the seasoning is already added and ground with the chutney.
- Personally, I prefer to have this seasoning, as the bitter - soft crunch of seeds, whilst savoring this chutney lends a unique and endearing culinary experience. Savor this chutney with hot rice and a dab of oil.
Recipe Notes
One can savor this chutney as a spread on bread and roti’s too!
Additional Tips
- For a creamier texture, blend the chutney with a handful of roasted peanuts or freshly grated coconut before tempering—this also adds a subtle nutty flavor that pairs well with the earthy beetroot.
- If you prefer a milder chutney, de-seed the red chillies before adding them, or substitute with Kashmiri red chillies for a bright color without much heat.
- Store the chutney in an airtight glass jar in the refrigerator; it keeps well for up to a week and the flavors deepen over time, making it even tastier as a spread or dip.
- For a South Indian touch, finish the chutney with a tempering of curry leaves and urad dal along with the mustard seeds—this extra step adds crunch and authentic aroma.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 47kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.8g | Sodium: 142mg | Fiber: 1g | Sugar: 2g
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Aparna Parinam
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Such a tasty dish! Thanks for the recipe.
Looks incredible! Thanks for the details.
Absolutely scrumptious! Thanks for the recipe.
What a great recipe! Thanks for sharing.
This is wonderful! Can’t wait to taste it.