Beetroot chutney is a slightly spicy, sweet & tangy condiment made with beets, chilies & spices. This andhra style beetroot pachadi goes well not only with dosa, rice, parathas, sandwiches & wraps but also with plain rice.

Recipe Snapshot

  • Prep time: 2 minutes
  • Cook time: 6 minutes
  • Total time: 8 minutes
  • Yield: 3
  • Category: Side
  • Cuisine: Andhra, Indian

Ingredients

  • 1 to 1 ½ cups beetroot (chopped or grated)
  • 1 to 2 green chilies ((adjust to taste))
  • 2 to 3 red chilies (or replace with green chilies)
  • 1 sprig curry leaves (or coriander leaves (cilantro))
  • ½ tsp cumin seeds
  • 1 pod garlic (or ½ inch ginger)
  • 1 ½ tsp chana dal ((bengal gram) (or 1 tbsp peanuts))
  • 1 ½ tsp urad dal ((skinned black gram) (or 1 tbsp peanuts))
  • salt as needed
  • 1 tbsp oil
  • lemon juice or tamarind paste as needed

Method

Preparation for beetroot pachadi

  1. Heat a pan with oil. When the oil, turns hot add the urad dal and chana da or peanuts. Fry them until golden and aromatic. Then add curry leaves, garlic, red chilies and green chilies.
  2. Fry until the leaves turn crispy. You can set aside few curry leaves, dal and spices from the final garnishing. Set aside to cool.
  3. Fry the beetroot in the pan for 2 to 5 minutes until slightly tender. You can also cover and cook on a low heat until tender.

Making beetroot chutney

  1. Cool roasted ingredients. Blend everything well without adding water. The moisture in the beets is enough to blend it to a chutney.
  2. Scrape the sides and add lemon juice or tamarind. Blend once more until the chutney is slightly smooth or coarse to suit your liking.
  3. Transfer to a serving bowl and garnish with the tempering that was set aside. Serve beetroot chutney with rice, paratha or any breakfast.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.