Spicy and tangy chutneys are a 'must have' dish in your everyday meal. Healthy beetroot chutney make a wonderful accompaniment with rice, rotis or even bread! . It is similar to carrot chutney, which happens to be my mother -in-law's signature dish! This is one way to savor more of the nutritious tuber - beetroot!
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.
Notes
One can savor this chutney as a spread on bread and roti’s too!
Keyword chutney, condiment, dip, side dish, spicy, tangy, traditional