In a typical Karnataka cuisine, carrots, beetroots, radishes are a regular feature. Mostly lightly sauteed and topped with dessicated coconut more often than not. People who aren’t familiar with the taste of coconut in their food, may find this amalgamation quite odd, something that has an acquired taste, but I fit right in. I love the combo, and needless to say nutritionwise it scores high and loud.
It was here that I got a first hand taste of chutney that was made from beetroot. Quite frankly I didn’t like it much. If you’ve had beets you know they might not be something that you’d relish from the get go. It needs some getting used to. So at first I didn’t warm up to this obviously nutritious chutney, but was adamant to come up with a version that would appeal to me. And that’s how, folks, after much ado, a number of failed experiments, much to the chagrin of my in house sampler read husband, this chutney came to be.
It works great as a spread or a dip too! I often make it a sandwich spread, it sweet and slightly hot flavor compliments the raw veggies so well! Add some No Fry Potato Chips in the mix and you have yourself a treat!
Spicy Beetroot Chutney
1 large Beetroot, medium diced
2 tbsps Chana Dal
2 tbsps Coriander Seeds
2 dried Red Chillies
2 fresh Green chillies, sliced longitudinally
Curry Leaves, 7-8
Garlic – 7-8 cloves, finely chopped
Mustard seeds – 1/2 tsp
Cumin – 1/2 tsp
Fenugreek seeds – 1 pinch
Soy sauce – 1 tsp
Vinegar/Lime juice – 1 tsp
Grated coconut – 1/2 cup
Yogurt – 1/2 cup
Salt – to taste
Oil – 1 tsp + 1 tsp
Dry roast the Chana Dal, Coriander and Green chillies and keep aside. Saute the beetroots in a tsp of oil for about 7-8 minutes on a medium flame.
Lets the dry roasted spices and the beetroot cool and then grind them together with the grated coconut. Add some water to facilitate the pulsing, but not too much else it will become runny.
After a the initial few seconds of pulsing, add in the yogurt, soy sauce, vinegar/lime juice and salt. Pulsate it all nice and smooth.
Prepare the tempering in a skillet using a tsp of oil and when hot adding in the curry leaves, garlic, mustard, cumin and fenugreek. Once they finish spluttering add the chutney mix and let it cook for a couple of mix on low flame. Pour it into a bowl when done, and enjoy with something of your choice, dosa, bread, flat bread, nachos, your call!
We had it with some awesome Ragi Masala Dosa.