Wednesday, December 12, 2012

Beetroot Chutney


Ingredients
  • Beetroot - 1 small size (chopped or shredded)
  • Shallot - 10-15 
  • Garlic - 1small (sliced)
  • Coconut - 1 tbsp (shredded)
  • Cumin - 1/2 tsp
  • Coriander - 1 1/2 tsp
  • Channa dal - 1/2 tsp
  • Curry leaves - few
  • Red chillies - 5
  • Tamarind - small gooseberry size
  • Salt to taste
  • Oil as required

Method
  • Heat oil to the pan on high medium flame.
  • Add all the ingredients except beetroot & coconut.
  • Fry till the onions turn translucent. Now add the beetroot & fry well. 
  • Keep stirring. It should be at least half cooked. Do not add water.
  • Now add the coconut & give a quick mix & remove from heat. Don't over fry the coconut.
  • Cool & grind it to smooth chutney.
  • This goes well with idly or dosa.

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