Beetroot coconut chutney

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Beetroot coconut chutney. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Beetroot coconut chutney is one of the most popular of current trending meals on earth. It is simple, it's quick, it tastes yummy. It's enjoyed by millions daily. They are nice and they look wonderful. Beetroot coconut chutney is something which I have loved my whole life.

Many things affect the quality of taste from Beetroot coconut chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beetroot coconut chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Beetroot coconut chutney using 14 ingredients and 6 steps. Here is how you can achieve that.

Try this sweet tangy chutney as an accompaniment with your dosa or idli.
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Ingredients and spices that need to be Prepare to make Beetroot coconut chutney:

1. 1 beetroot grated
2. 1/2 cup coconut grated
3. 1 tbsp tamarind pulp
4. 2-3 garlic flakes whole
5. 1 tbsp oil
6. 2 tsp urad dal
7. 2 tsp chana dal
8. 2-3 dry red chilli
9. 1 tsp cumin seeds
10. 1/2 tsp hing
11. 1 onion finely chopped
12. as per taste Salt
13. 8-10 curry leaves
14. 1 tsp mustard seeds

Steps to make to make Beetroot coconut chutney

1. Peel, wash and grate the beetroot.
2. Take a non stick pan and heat oil. Add cumin seeds, garlic flakes, hing, dry red chilli, urad and chana dal and roast on a low flame till dal changes it's colour to light brown.
3. Add onion, beetroot, tamarind pulp and salt and sauté till the beetroot is cooked well and it’s raw smell goes off. Switch off the flame.
4. Add coconut and mix well. Leave it aside to get back to room temperature.
5. Once it cools put it in a grinder and adding little water grind into a smooth paste. Adjust the salt and remove in a bowl.
6. In a pan heat 1 tsp oil, add mustard seeds and curry leaves. Let it crackle and pour this tempering over the chutney and serve.

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So that's going to wrap this up with this special food Easiest Way to Prepare Award-winning Beetroot coconut chutney. Thanks so much for your time. I am sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!