beetroot chutney

Beetroot chutney is a slightly spicy, sweet &amp; tangy condiment made with beets, chilies &amp; spices. This andhra style beetroot pachadi goes well not only with dosa, rice, parathas, sandwiches &amp; wraps but also with plain rice.

Beetroot chutney (Beetroot pachadi)

green chilies ((adjust to taste))

red chilies (or replace with green chilies)

curry leaves

cumin seeds

pod garlic (or ½ inch ginger)

salt

tbsp oil

lemon juice or tamarind paste as needed

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.

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

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.

Preparation for beetroot pachadi

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

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

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

Making beetroot chutney

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Beetroot chutney (Beetroot pachadi)

Top 1 beetroot chutney recipes from across the web

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Beetroot chutney (Beetroot pachadi)

The most viewed beetroot chutney recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine