Why You Should Try the Recipe?
You should try this chutney recipe because,
It is Vegan It is Gluten-Free It is very easy to make It is healthy and nutritious
What is Beetroot Chutney?
Chutney is a side dish made with vegetables and fruits along with some spices and herbs, and used as a dipping sauce or spreads! The South Indian chutneys, which we enjoy with dosas and idlis, are more delicious, as they are tempered with gingelly oil, mustard seeds, green chilies, and curry leaves! It is amazing to experience how versatile South Indian cuisine is. There is a beautiful intricate way to make every vegetable taste delicious. All you have to do is explore. This beetroot chutney is a result of a boiled beetroot sitting in my refrigerator waiting for me to use it! So, I decided to make my beetroot chutney for dosas this time! The thought of chutney tasting sweet was bothering me, so I made it spicy, and nutty, with the addition of coconut, walnuts, and dried red chilies. The sweet earthy undertones of beetroots married these flavors in a symphony. A refreshing tempering and the chutney is ready! This chutney is great for toddlers and kids. I am using Bydagi chilies in this recipe, but you can skip it if you are going to offer it to your kids. If they tolerate some spice, the Bydagi chilies are not very spicy. So I think, it will be okay to add 1 dried chili.
Beetroot Chutneys for Dosa
I love this chutney, so much that it may have just become one of my favorites. It has a perfect consistency to enjoy with anything you like. It will work great to make beetroot sandwiches too! I am a fan of you guys because it is so easy to make, and humbly so delicious. I know a lot of you might not like beetroots, but I bet if you try this recipe, you will start loving this way of enjoying beetroots.
Can you use uncooked beetroots for this recipe?
Absolutely! I mostly always meal prep boiled beetroots every Friday. But if I don’t have boiled beetroot, then I simply grate the beetroot and add sprinkling of water, to cook it, instead of adding boiled beetroot. I wait for the beetroots to cook and, then add the coconut. Shredded beetroots cook more quickly than you would expect, so it is not time-consuming either.
Ingredients to Make Beetroot Chutney For Dosa
Beetroot - I am using 1 cup of boiled cubed beetroots. If you don’t have cooked beetroot, you can shred the beetroot and add it. Sprinkle some water, to cook the beetroot. Shredded beetroot cooks very quickly! Oil - Peanut oil and sesame oil taste good in this recipe, but you can use any oil of your choice. Chana Dal - Chana dal are split chickpea lentils used abundantly in South Indian cuisine, to add nuttiness to their wet and dry chutneys.
Walnuts - Any nutrition is welcome in our meals! Walnuts are not used popularly in Indian chutneys, but they taste delicious. You can use other nuts like almonds, or pecans too. If you want to make it nut-free, you can add 1.5 tablespoons of sunflower seeds Bydagi Red Chilies - This variety of dried red chilies renders a radiant color and are mildly spiced. If you cannot tolerate spice add just 1 or skip it. Shredded Coconut - I am using freshly shredded coconut, but you can also use frozen shredded coconut for this recipe.
Salt - To marry all the flavors together! Water - Use ice-cold water to grind the chutney! Tempering - I like to temper the chutney with gingelly oil (sesame oil), mustard seeds, urad (split black gram lentils), lots of curry leaves, and slit green chili.
More Recipes from the Blog
