Step 1

Heat a pan with oil. When the oil, turns hot add the urad dal and chana da or peanuts. Fry them until golden and aromatic. Then add curry leaves, garlic, red chilies and green chilies.

Step 2

Fry until the leaves turn crispy. You can set aside few curry leaves, dal and spices from the final garnishing. Set aside to cool.

Step 3

Fry the beetroot in the pan for 2 to 5 minutes until slightly tender. You can also cover and cook on a low heat until tender.

Step 4

Cool roasted ingredients. Blend everything well without adding water.  The moisture in the beets is enough to blend it to a chutney.

Step 5

Scrape the sides and add lemon juice or tamarind. Blend once more until the chutney is slightly smooth or coarse to suit your liking.

Step 6

Transfer to a serving bowl and garnish with the tempering that was set aside. Serve beetroot chutney with rice, paratha or any breakfast.