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10 Oct 2014

Beetroot Chutney


Servings: 5-6

Ingredients:


Content
Quantity
Comment
Beetroot
2 small
Peeled and diced
Onion
1 medium
Sliced (you can use a handful of sambar onions)
Red chilies
2 small
Broken
Oil
2 tbsp

Jeera
1 tsp

Mustard
1 tsp

Curry leaves
3-4

Coconut
½ cup
Dessicated
Coriander leaves
3-4 tbsp

Salt
To taste

Sugar
A pinch

Water
As required


Method:

Mix beetroot, onion, a pinch of salt and water in a pan. Cook covered until the beetroot is soft. Remove and cool it. Heat a tbsp oil in a pan, add red chilies and saute. Remove. Mix coconut, cooked beetroot mixture, salt, sugar, coriander leaves, red chillies and grind it to a smooth paste.

Heat a tbsp oil in a pan. Add mustard seeds. Once they start spluttering, add jeera, curry leaves and pour this over the chutney. Mix well.





Serve hot with rice.

Tip: 

You can add some finely chopped onions while serving with rice for enhanced taste.

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