Recipe Cooked, Photographed and Written by Praveena
PrepTime:2 mins CookTime:12 mins Cuisine:Indian
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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.
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 ‘Beetroot Pachadi made without using yogurt’:
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
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.
To conclude, this chutney recipe is great for iron, fiber, anti-inflammatory, anti-oxidant dietary requirements. It comes under Vegetarian, Vegan, Plant Based, Gluten Free, Low calorie diets.
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
- Beetroot-Coconut Stir Fry / Beetroot-Kobbari Koora (Instant Pot, Stove top)
- Beetroot Raita / Perugu Pachadi (South Indian recipe)
- Roti / Tortilla with Beetroot Greens & Stalks
- Roti / Tortilla with Beetroot Greens & Stalk
- Pudina Pachadi / Mint Chutney
- Bhojanam / Thali / Platter # 17
- 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)
- Jaggery / Gud (grated)
- Garlic Pods
- Tamarind Puree
Step wise pics Procedure for ‘Beetroot Chutney / Pachadi (South Indian style)’:
- 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.
- 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.
- 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.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Beetroot Chutney / Pachadi
- Small Frying pan (for stove-top)
- Blender/ Spice Grinder/ Mixie.
- 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)
- 1½ 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
- ⅛ teaspoon Asafoetida / Hing / Inguva
- 4 pods Garlic (optional)
- 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.
- 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!
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