1countFresh Beetroot(medium size to get 1 cup pieces)
3tablespoonsTamarind Puree (thick)(as per taste)
1tablespoonJaggery / Gud (grated) (heaped)
1½teaspoonSalt (as per taste)
Ingredients for Tempering:
Dry Red Chillies - 10 (long size)
¼teaspoonFenugreek Seeds / Menthulu
¾teaspoonCoriander seeds / Dhaniyalu
½teaspoonMustard Seeds / Aavaalu
1teaspoonUrad Dal / Split Black Gram
½teaspoonCumin Seeds / Jeera
⅛teaspoonAsafoetida / Hing / Inguva
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!
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