Beetroot Chutney

Step 1: To begin making the Beetroot Chutney recipe, heat oil in pan

Step 2: Add bengal gram and black gram, saute them till both lentils become golden in colour

Step 3: Make sure you don’t burn them

Step 4: Now add asafoetida, curry leaves and saute it for a few seconds

Step 5: Add grated beetroot and chopped green chillies

Step 6: Saute them for 5 to 6 minutes or till the raw aroma of beetroot goes away

Step 7: Switch off the flame and add grated coconut, mix well

Step 8: Let the mixture bit cool down

Step 9: Once the mixture is cooled down, add it to a grinder jar

Step 10: Add salt, some water and grind it in a smooth paste

Step 11: Take the smooth paste in a bowl

Step 12: Now we will start making the tempering for chutney

Step 13: Heat oil in a tadka pan

Step 14: Add mustard seeds and let them crackle

Step 15: Now add curry leaves and pinch of asafoetida, mix well and switch off flame

Step 16: Pour the tempering over beetroot chutney mixture

Step 17: Mix well and Beetroot Chutney is ready to be served

Step 18: Serve Beetroot Chutney along with Keerai Sambar and Steamed rice for a healthy and tasty weekday lunch or dinner