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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


  • 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)
  • 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)



  • 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