Beetroot Chutney

Made with freshly grated beetroot, lentils, spices and curry leaves, this Beetroot Chutney is a quick recipe that comes together in minutes. Vibrant and spicy dip that pairs perfectly with rice, idli, dosa, sandwich, wraps, or parathas.

Every time I think I have had enough of beet recipes, another one is waiting for me to try. I guess I cannot keep my hands off this pink beauty. Beets keep surprising me with the different ways and flavors they can have!

From beet tacos, beet juice, beet salad, and beet hummus to beetroot poriyal, the list goes on.

To make this chutney, I have sauteed urad dal and chana dal. They really add amazing flavor to it. I loved how tamarind paste makes it tangy. I highly recommend using it. And of course the chutney is hot with red and green chilies. Adjust the heat.

More Chutneys- Amla chutney, onion chutney, tomato dosa chutney, green cilantro chutney.

Ingredients

See the recipe card for exact measurements of the ingredients.

• Beetroot
• Urad dal and chana dal
• Cumin
• Ginger (grated) is missing in ingredient images (can add onion garlic too)
• Curry leaves
• dried red chili
• fresh green chili
• Tamarind (soak and use the pulp without seed)
• Sesame oil
• Salt

How To Make Beetroot Chutney

Step 1. Prep Beets

Wash and dry beets. Peel off and grate them with the larger hole. Grate a tiny root of ginger along. Soak tamarind in water. Make sure to remove stains from beets. When the chutney is cooked and ready to be blended, remove the tamarind seed and take out the pulp by sieve method.

Step 2. Roast Dals, Chilis, and Curry leaves

In a heavy pan or wok, roast urad dal and chana dal in sesame oil, till they are browned. Then add cumin, red chili, green chili, curry leaves, and roast till the curry leaves are crisp. Take out a portion of this tempering aside (1 tsp).

Step 3. Add grated Beets

Add grated beets to roasted dals and chilis. Cook for about 3-4 minutes. We want the raw flavor of beets to go away.

Let it cool off.

Step 4. Blend to make chutney

Once it cools off, add the beet mixture of dal, curry leaves, and chilies to a blender. Sieve the tamarind pulp and add it to the blender along with the soaked water and salt. Beets can be a bit dry, so add water as needed.

Step 5. Serve It

Add the tempering from step 2 and serve this vibrant beetroot chutney with rice, idli, dosa or paratha.

Deepti's Tips

• The dal should be roasted till browned else the chutney will have a raw flavor from it.
• Beets should be cooked till their water is absorbed. We don't want to overcook them.
• Beets, when cooked, tend to be dry. So add tamarind water or just water while blending if need be.
• Store fresh beetroot chutney in a clean, dry glass jar with a lid inside the refrigerator, where it will stay good for 3 to 4 days.

Recipe FAQs

Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.

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Beetroot Chutney (Beetroot Pachadi)

Made with freshly grated beetroot, lentils, spices and curry leaves, this Beetroot Chutney is a quick recipe that comes together in minutes. Vibrant and spicy dip that pairs perfectly with rice, idli, dosa, sandwich, wraps, or parathas.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

cool off 5 minutes mins

Total Time 15 minutes mins

Course Chutneys, dips, Side Dish

Cuisine Indian, South Indian

Servings 10

Calories 27 kcal

Equipment

• Wok or pan
• Blender

Ingredients

  

• 2 cups Beetroot grated
• 1.5 teaspoon Urad dal
• 1.5 teaspoon chand dal
• 1 teaspoon Cumin
• ½ teaspoon Ginger grated. can add onion garlic too
• 2 sprigs Curry leaves fresh
• 3-4 piece dried red chili
• 2 medium fresh green chili
• ½ teaspoon Tamarind pulp soak and use the pulp without seed
• 1.5 teaspoon Sesame oil
• Salt as per taste

Instructions

 

• Step 1. Prep Beets
• Wash and dry beets. Peel off and grate them with the larger hole. Grate a tiny root of ginger along. Soak tamarind in water. Make sure to remove stains by beets.
• Step 2. Roast Dals, Chilis, and Curry leaves
• In a heavy pan or wok, roast urad dal and chana dal in sesame oil, till they are browned. Then add cumin, red chili, green chili, curry leaves, and roast till the curry leaves are crisp. Take out a portion of this tempering aside (1 tsp).
• Step 3. Add grated Beets
• Add grated beets to roasted dals and chilis. Cook for about 3-4 minutes. We want the raw flavor of beets to go away.
• Let it cool off.
• Step 4. Blend to make chutney
• Once it cools off, add the beet mixture of dal, curry leaves, and chilies to a blender. Sieve the tamarind pulp and add it to the blender along with the soaked water and salt. Beets can be a bit dry, so add water as needed.
• Step 5. Serve It
• Add the tempering from step 2 and serve this vibrant beetroot chutney with rice, idli, dosa or paratha.

Notes

Deepti's Tips

The dal should be roasted till browned else the chutney will have a raw flavor from it.

Beets should be cooked till their water is absorbed. We don't want to overcook them.

Beets, when cooked, tend to be dry. So add tamarind water or just water while blending if need be.

Store fresh beetroot chutney in a clean, dry glass jar with a lid inside the refrigerator, where it will stay good for 3 to 4 days.

 

Nutrition Facts
Serving size: 1 tbsp
Servings Per Recipe: 10
Calories: 27
% Daily Value *
Total Fat: 0.8g	1%
Saturated Fat: 0.1g	1%
Cholesterol: 0mg	0%
Sodium: 96mg	4%
Total Carbohydrate: 4.6g	2%
Dietary Fiber: 0.8g	3%
Total Sugars: 2.7g
Protein: 0.6g
Vitamin D: 0mcg	0%
Calcium: 6mg	0%
Iron: 0mg	1%
Potassium: 74mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Keyword andhra beet chutney, beet dip, beetroot chutney, beetroot pachadi, easy beetroot chutney, south indian beet chutney