Beetroot chutney recipe
This vibrant, beautiful Beetroot Pachadi, or Beetroot Chutney, is a healthy and delicious chutney version of the South Indian cuisine of Tamil Nadu. It is made from beetroots, coconut, spices, herbs, and lentils. This is a no onion, no garlic pachadi recipe within 30 minutes. Serve it as a breakfast dip with the Idli, Dosa, and Vada.
About Beetroot Pachadi Recipe
The Beetroot Chutney is vibrant and vivid in its color! The vibrant reddish-pink hues originate from beetroot. Not only does it appear appealing, but it’s delicious as well!
This Chutney is a South Indian recipe. It’s not the usual flavor and aroma of beetroots in this Chutney.
The Beetroot Pachadi has a sweet and mild flavor, and the chilies provide some heat! The coconut, lentils, and herbs add a tasty taste to this Chutney. It makes it the ideal breakfast dip!
Making the recipe is straightforward. The beets are cooked first. I typically grate the beets because they cook more quickly. You can also chop them finely and cook them in water until soft. After softening, blend all cooked beets into the mixer-grinder or blender at high speed.
Then, you must cook the ingredients (tempering) and add them to the finely chopped Chutney. Serve Beetroot Chutney alongside breakfast items like Idli, dosa, and uttapam, and even as a dessert with chapati or rice as a main dish.
Prep and Saute Beets
Rinse and peel, then grate one giant beetroot (150 grams). You’ll need 1 cup of grated beetroot.
Affix one tablespoon of sesame oil (gingelly oil is made from raw sesame seeds). The oil will get hot before lowering the temperature. You may choose to use any neutral oil.
Add one teaspoon of urad Dal (split husked black grams) and one tablespoon of chana daal (split Bengal gram that has been husked).
Stir fry and fry frequently with a low flame.
Fry until both lentils turn golden. Be careful not to cook them to a crisp. Be sure to cook the lentils until they turn golden. The lentils should not be cooked or undercooked.
Incorporate your grated beetroot. Stir well and mix.
Mix 1 to 2 green chilies chopped (about 1/2-1 teaspoon chopped). Add up to 6 curry leaves and a large amount of asafoetida (hing).
Mix well, then cook at low heat until the raw smell of the beetroot is gone.
Saute for 5 to 6 minutes over an extremely low temperature. Make sure to stir frequently as you saute.
If the ingredients begin sticking on the bottom of your pan, pour 1 two tablespoons or more water. Then, continue sauteing.
Remove the heat from the stove, then add 1/3 cup coconut grated. Mix thoroughly.
Make Beetroot Chutney
Blend the mixture in a blender or grinder if it gets warm or cool. Add salt as needed.
Pour 1/3-1/2 cup water into a blender and then crush to the consistency of a smooth chutney. Excellent consistency.
Take all the Chutney out of the bowl. Set aside.
13. Heating up to 1 or 2 tablespoons of sesame (gingelly oil) in the same pan where the beetroots have been sauteed. You can also employ a different pan. Add one teaspoon of mustard seeds and allow them to start to crackle.
14. Add six to seven curry leaves and one teaspoon of asafoetida (hing). Mix well before switching off the flame.
15. Mix the tempering mix with the oil from the Chutney made from ground beetroot. Mix thoroughly.
Serving and Storage Suggestions
16. Serving Beetroot Pachadi alongside any idli or dosa type. It is excellent as a dish to accompany either paratha or roti. I like serving the dish alongside Rava Idli. Rava Dosa Neer dosa, Adai or Set Dosa.
I also use it as a condiment served with Pongal or khichdi or an easy Sambar and dal dish served with steaming rice.
I suggest using the entire Chutney over one day since it contains coconut, which is rancid quickly. Keep any leftover Beetroot Pachadi inside the refrigerator and try eating it on the same day, or put it into the fridge for a day.
Beets: Be sure to include beetroots, which are firm, fresh, soft, and tender. Beets that have been dried, shrunken, limp, or weak are not recommended.
Persistence: Be careful not to reduce the Chutney of beetroot by adding water too much because the flavor will be less intense. To thicken the Chutney, include almond meal almond flour gr, roasted peanut powder, or roasted chana daal powder.
Flavors: Customize this beetroot chutney according to your preference! If you’re looking for additional heat, add more green chilies. If you love the sweet coconut flavor, you can add another.
Scaling The easiest way to do this is to grow this pachadi of beetroot to create a large batch for gatherings or parties!
Coconut: The coconut I used was freshly grated in this recipe. But you could also use desiccated coconut with no sweetener when you don’t have fresh coconut.
Can you freeze Beetroot Chutney?
I would not recommend freezing beetroot chutney due to the inclusion of coconut. The texture of the coconut used in the Chutney will likely change once frozen, and the flavor will be affected.
What is Beetroot Pachadi’s relationship with?
Beetroot chutney is excellent with Idli, set dosa, rava dosa, neer Dosa, and any other dosa or idli selection. It is also served as a meal with the paratha or roti.
How long will your homemade beetroot chutney keep?
Chutney can be stored in a refrigerator for up to 24 hours or in an airtight container daily.