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.