Pink Beetroot Chutney

Ingredients

• 1 cup Beetroot (peeled and chopped)
• 2 tablespoons Grated coconut
• 2 Red chilli
• 0.5 tablespoon Cumin seeds
• 0.25 tablespoon Mustard seeds
• 0.25 teaspoon Asafoetida
• 2 tablespoons Oil
• 0.5 tablespoon Lemon juice
• 1 tablespoon Chopped coriander
• to taste Salt

Steps

1. Heat 1 tablespoon oil in a kadhai. Add chopped beetroot and sauté for 1 minute.
2. Add red chilli and cumin seeds. Stir and steam for 1 minute, then turn off the heat.
3. Let the mixture cool. Transfer to a mixer jar with coconut, lemon juice, coriander, and salt. Pulse to a coarse paste.
4. Transfer chutney to a bowl.
5. For tempering, heat 1 tablespoon oil in a small pan. Add mustard seeds and cumin seeds; let them crackle.
6. Add asafoetida, then pour the tempering over the chutney.
7. Mix well and serve with roti or chapati.