|1.||Beetroot 1, medium size|
|2.||Red chilies 3-4 or to taste|
|3.||Tamarind 1" piece or to taste|
|4.||Coriander leaves, few sprigs|
|5.||Curry leaves 1
Curry leaves have antioxidants. These are said to prevent some diseases or reduce the risk of getting them.
Why should you use Curry Leaves in Cooking? in the blog has more info on the benefits of these leaves.
|6.||Oil 1 teaspoon|
|7.||Salt to taste|
Remove the top.
Peel the skin.
Grate the beetroot.
chilies and curry leaves.
Fry till the chilies become hot.
Remove the items.
beetroot gratings to the same utensil.
Fry till there is no raw smell of beetroot.
grind fried chilies and curry leaves and
Add beetroot gratings to the mixture.
Add coriander leaves and water.
Grind to a paste.
chutney is ready.
|TIPS||How to Make Beetroot Chutney|
|1.||Add lemon juice as a substitute for tamarind.|
store the chutney for more time:
- Allow the fried beetroot gratings to completely cool before you grind
- Use boiled-and-cooled water in Step 6.