Make Pink Beetroot Chutney In 7 Easy Steps

Step 1

Heat some oil in a non-stick pan then add urad dal, dried red chillies, and curry leaves to it. Sauté them on medium heat for half a minute.

Step 2

Add the grated beetroot, coconut, and salt to the pan and cook it for 5 minutes.

Step 3

Remove the pan from the heat and let the mixture cool down completely.

Step 4

Once it has cooled down, blend the mixture with 2 tablespoons of water to make a fine paste and transfer it to a bowl.

Step 5

For making the tempering, heat some oil in a small pan and then add mustard seeds.

Step 6

When the mustard seeds start popping, pour the warm tempering over the beetroot paste.

Step 7

Serve the chutney right away or store it in an airtight container for later use.