Few Ingredients FiberFood Glutenfree NoOnion-NoGarlic Pooja / Gathering SouthIndian Recipes Travel Food Vegan WeightLoss

Beetroot Pachadi / Chutney

South Indian style, easy, healthy, iron rich, chutney / condiment recipe.
Spread the love

Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime:12 mins   Cuisine: Indian

Have you ever tried such chutney / relish with beetroot?  It’s something new to me too. Well, even I never tried before this. 🙂 🙂  Here I have a small story behind this chutney recipe… 🙂

In my first trial, I didn’t like it much. I felt something was missing, I mean, I felt I had to add something else for that RIGHT taste. Thinking I might have not added the exact quantities, I made the same chutney second time by measuring the ingredients with care. Ahaa…even the second time, we were not satisfied with the taste. 🙁  And I didn’t give up.. just gave a few days break (for this recipe), and thought I would do it only when I get to add the right ingredient.

beetroot pachadi / chutney

At last, I came up with right ingredient to be added to get that zing taste in this chutney. While grinding the chutney I added some jaggery / gud, which did the magic. Everyone in my family loved it and so I am here sharing with you too! 🙂 

How to serve:

This ‘Beetroot pachadi / chutney’, tasted too good with dosa. We had tried even with idli, but felt this chutney didn’t suit well. On the other hand, it tasted excellent as an accompaniment with steamed rice. You might check my meal platters collection here⇒  Bhojanam / Thali / Meal Platter

beetroot pachadi / chutney

Health Benefits of ‘Beetroot Pachadi / Chutney’:

Beetroot helps to create red blood cells and hence boosts up the energy levels. Beets are packed with healthy nutrients and five essential vitamins. They are rich in iron & food fiber. And very importantly, beets are excellent for detoxing. (info from internet)

Jaggery is a great source of Iron. Being the unrefined version or the raw source of sugar, it is meant to be very much better than any other form of sugar as per ayurveda.

Tamarind is high in anti inflammatory & anti oxidant properties, that protects against cancer. The tamarind puree helps in reducing body weight.

beetroot pachadi / chutney

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Chutney recipes collection⇒  Chutney / Pachchadi / Dip

Breakfast recipes collection⇒  Breakfast / Tiffin

Meal Platters collection⇒  Bhojanam / Thali / Meal Platter

Related Posts:

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

beetroot pachadi / chutney

Ingredients:

  • Fresh Beetroot – 1 medium size (1 cup pieces)
  • Tamarind Puree (thick) – 3 tablespoons / as per taste
  • Hot water – ¼ cup
  • Cooking Oil – 4 tablespoons
  • Jaggery / Gud (grated) – 1 tablespoon
  • Salt – 1½ teaspoon / as per taste
  • Turmeric Powder – ¼ teaspoon
  • Curry Leaves – 4
  • Fresh Coriander (chopped) – 1 tablespoon

Ingredients for Tempering:

  • Dry Red Chillies – 10 (long size)
  • Fenugreek Seeds / Menthulu – ¼ teaspoon
  • Coriander seeds / Dhaniyalu – ¾ teaspoon
  • Mustard Seeds / Aavaalu – ½ teaspoon
  • Urad Dal / Split Black Gram – 1 teaspoon
  • Cumin Seeds / Jeera – ½ teaspoon
  • Asafoetida / Hing / Inguva – half of ¼ teaspoon
  • Garlic Pods – 4 (optional)

Special Ingredients:

  • Jaggery / Gud (grated)
  • Garlic Pods
  • Tamarind Puree
beetroot pachadi / chutney

Step wise pics Procedure for ‘Beetroot Chutney / Pachadi’:

PREP WORK:

  • Wash the beetroot thoroughly, peel the skin, cut into small pieces. We need just 1 cup.
  • If you are using dry tamarind, follow the next step. In case you are using store bought readily available tamarind puree use it as it is, skip the next step.
Take the dry tamarind into a small bowl, add the hot water, let it soak for 10 mins.Later squeeze out the puree and discard the pulp.

COOKING:

Put a small frying pan on stove top under low flame. Add 2 tablespoons of oil, let it heat. Now add all the ‘Ingredients for tempering’. Sauté them for 3-5 mins, by stirring continuously, until the ingredients turn to light brown in colour. Keep aside, a ½ teaspoon of tempering.
Take theremaining tempered ingredients separately into the spice blender / mixie. Let them cool. Put the pan back on stove under low flame, add 1 tablespoon of oil and all the beetroot pieces. Fry them until they turn soft. (takes 3-4 mins) Switch the flame off.
Transfer these pieces into the same blender. Add the tamarind puree, jaggery, salt & turmeric powder. Grind everything coarsely, along with the tempered ingredients.
Optional step->> Put the pan back on stove-top under low flame, add the remaining 1 tablespoon of oil, curry leaves, coriander leaves, and 1 teaspoon of tempering which we kept aside. Add whole of this onto the chutney, mix well.
beetroot pachadi / chutney
Transfer the chutney into a serving bowl. Done!

Tips:

  • You can avoid the garlic, which doesn’t make much difference.
  • After frying, the beetroot pieces need to turn soft, to make the chutney. If the pieces are still crunchy, the chutney tastes uncooked.
  • If the tempering is burnt the chutney would also have a burnt smell. So while frying keep stirring continuously. This would take just 2-3 mins.
  • If you prefer more sweetness, don’t hesitate to add more jaggery.
  • Instead of Dry red chillies you might use, Fresh Green Chillies but same quantity.
  • Adjust the salt and spice as per your taste.
  • At room temperature, this chutney stays good for 2 days.
  • But it stays good up to  to 4 days, when you store it in fridge after transferring it into an air-tight container. 

Result:

  • The taste of this, ‘beetroot pachadi / chutney’ is sweet & spicy at the same time.
  • Beetroot being a root vegetable, this chutney also has that subtle earthy flavour.
  • We had this chutney as a condiment / dip for Dosa, South Indian breakfast recipe.
beetroot pachadi / chutney

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Beetroot Chutney / Pachadi

VegCookBook by Praveena
South Indian style chutney / condiments recipe that's easy, healthy, iron rich. Suitable for dosa, rice, paratha, roti.
Prep Time 2 mins
Cook Time 12 mins
Total Time 14 mins
Course chutney, Condiment, dip
Cuisine Indian, South Indian
Servings 150 gms

Equipment

  • Small Frying pan (for stove-top)
  • Blender/ Spice Grinder/ Mixie.

Ingredients
  

  • 1 count Fresh Beetroot (medium size to get 1 cup pieces)
  • 3 tablespoons Tamarind Puree (thick) (as per taste)
  • ¼ cup Hot water
  • 4 tablespoons Cooking Oil
  • 1 tablespoon Jaggery / Gud (grated) (heaped)
  • teaspoon Salt (as per taste)
  • ¼ teaspoon Turmeric Powder
  • 4 count Curry Leaves
  • 1 tablespoon Fresh Coriander (chopped)

Ingredients for Tempering:

  • Dry Red Chillies – 10 (long size)
  • ¼ teaspoon Fenugreek Seeds / Menthulu
  • ¾ teaspoon Coriander seeds / Dhaniyalu
  • ½ teaspoon Mustard Seeds / Aavaalu
  • 1 teaspoon Urad Dal / Split Black Gram
  • ½ teaspoon Cumin Seeds / Jeera
  • teaspoon Asafoetida / Hing / Inguva
  • 4 pods Garlic (optional)

Instructions
 

PREP WORK:

  • Wash the beetroot thoroughly, peel the skin, cut into small pieces. We need just 1 cup.
    If you are using dry tamarind:
    Take the dry tamarind into a small bowl, add the hot water, let it soak for 10 mins. Later squeeze out the puree and discard the pulp.
    If you are using readily available puree:
    In case you are using store bought readily available tamarind puree use it as it is, skip the above step.

COOKING:

  • Put a small frying pan on stove top under low flame.
    Add 2 tablespoons of oil, let it heat. Now add all the 'Ingredients for tempering'.
    Sauté them for 3-5 mins, by stirring continuously, until the ingredients turn to light brown in colour.
  • Keep aside, a ½ teaspoon of tempering.
    Take the remaining tempered ingredients separately into the spice blender / mixie. Let them cool.
  • Put the pan back on stove under low flame, add 1 tablespoon of oil and all the beetroot pieces.
    Fry them until they turn soft. (takes 3-4 mins). Switch the flame off.
  • Transfer these pieces into the same blender.
    Add the tamarind puree, jaggery / gudd, salt & turmeric powder.
    Grind everything coarsely, along with the tempered ingredients.
  • Optional step->> Put the pan back on stove-top under low flame, add the remaining 1 tablespoon of oil, curry leaves, coriander leaves, and 1 teaspoon of tempering which we kept aside.
    Add whole of this onto the chutney, mix well.
  • Transfer the chutney into a serving bowl. Done!

Notes

Please see the MAIN POST for step wise pics & recipe TIPS!
Keyword beetroot chutney recipe, condiment recipe with fresh beetroot, how to make beetroot pachadi

You can Pin it here for later, Pinterest link: 

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: