by Tarla Dalal
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This chutney is quick and easy to prepare and is also different from the usual chutneys. It is a delectable combination of grated beetroot and coconut which is sautéed with urad dal, curry leaves and red chillies. It is then puréed and tempering of mustard seed is poured over the chutney. A perfect accompaniment to hot rice or dosas.
- Heat the oil in a broad non-stick pan, add the urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds.
- Add the beetroot, coconut and salt and sauté on a medium flame for 4 to 5 minutes.
- Remove from the flame and allow the mixture to cool completely.
- Once cooled, blend in a mixer to a smooth paste using 2 tablespoons of water. Transfer the chutney into a bowl and keep aside.
- For the tempering, heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, pour the tempering over the beetroot chutney.
- Serve immediately or store in an airtight container.
- This chutney stays fresh for 2 days in an air-tight container in the fridge.
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