Beetroot chutney recipe (Beetroot pachadi)

Beetroot chutney is a delicious intermix of beets, lentils, spices and herbs. IT is a ruddy and alimental sidelong which you rear end eat with snacks, breakfasts, wraps, parathas, rice, roti or sandwiches. Goes well with anything! Flush with idli, dosa, pesarattu, Pongal or khichdi. This Andhra style beetroot pachadi is not only whole but it also tastes pleasing with just any thing as a sidelong. It tastes slightly zesty, sweet & lemonlike so will equal loved by anyone.

My family loves beet so I apply it often to make salads, fuss fry, pulao, raita, curry, kootu, sambar, halwa, juice and smoothies. Mostly I use it new or lightly sauteed to retain the nutrients in the beets.

This beetroot chutney is made in Andhra style but the likes of any other vegetable chutney made in Andhra cuisine. Most multiplication I pack it in the lunch corner for the kids along with paratha or phulka.

To make this beet chutney, I have cooked chopped beets thinly in a pan to create them slightly tender. But they can also be steamed in a steamer & used.

You can also rankl it in a processor and exercise. This formula is a standard edition & you can fix so many variations the like adding some coconut or onions to it.

Beetroot Indian relish gets a good flavour from roasted chana dal and urad dal. They can be replaced with peanuts or snowy sesame seeds. Tamarind tree paste is used to turn over a mild tang to the chutney.

Since I do not favor tamarind much in my foods I have used lemon juice. As wel lemon juice removes the inviolable sense of smell of beet.

I have used a combine of green and red chilies, you can replace one of them with the other to suit your taste.

More Chutney recipes
Tomato chutney
Carrot Indian relish
Tomato pachadi
Sorakaya pachadi

Homework for beetroot pachadi

1. Heat a pan with little oil. Fry dal till lightly gilt. Add green chilies, ruby-red chilies, curry leaves, ail or ginger. Switch turned the stove when the bloody chilies are roast and curry leaves turn crisp.

2. Add u cumin to the hot pan and stir everything well. You can set aside smaller of this for garnish or for seasoning towards the end. Chilly the roasted ingredients completely.

3. To the same pan, attention deficit hyperactivity disorder grated operating room cubed Beta vulgaris rubra. If grated beetroot, just now saute for 2 minutes. Cubed beets pauperization to be sauted for about 4 to 5 minutes Oregon cashbox they start out discolored.

How to make beetroot chutney

4. Contribute the cooled ingredients and blend to a smooth or common chutney to accommodate your liking. We don't need to add water, wet from beetroot is enough to keep the chutney moist.

5. Lastly add lemon juice and blend at one time more.

Garnish beetroot chutney with seasoner that was set aside. Serve with rice, paratha or chapathi.

For to a greater extent Beet recipes check
Kerala beetroot thoran
Beetroot paratha
Simple beet stir fry
Beetroot pulao
Quick beetroot halwa
Beetroot apple smoothie

Recipe card

• ▢ 1 to 1 ½ cups Beta vulgaris rubra chopped or grated
• ▢ 1 to 2 green chilies (adjust to taste)
• ▢ 2 to 3 red chilies or replace with green chilies
• ▢ 1 sprig curry leaves OR coriander plant leaves (Chinese parsley)
• ▢ ½ tsp cumin seeds
• ▢ 1 cod garlic or ½ edge ginger
• ▢ 1 ½ tsp chana dal (bengal gram) (or 1 tbsp peanuts)
• ▢ 1 ½ tsp urad dal (skinned soiled gram) (or 1 tbsp peanuts)
• ▢ salt as needed
• ▢ 1 tbsp oil
• ▢ lemon juice operating room tamarind tree paste as needed

Preparation for beetroot pachadi

• ▢

  Heat a pan with oil. When the oil, turns hot add the urad dal and chana da Oregon peanuts. Nestlin them until golden and aromatic. Then add dress leaves, garlic, red chilies and green chilies.

• ▢

  Fry until the leaves turn crispy. You can suspend some curry leaves, dekaliter and spices from the net garnishing. Set aside to unresponsive.

• ▢

  Fry the beetroot in the pan for 2 to 5 transactions until slightly tender. You can also cover and cook on a low-set heat until tender.

Making beetroot chutney

• ▢

  Cool roasted ingredients. Portmanteau word everything well without adding water.  The moisture in the beets is sufficient to mix it to a chutney.

• ▢

  Scrape the sides and add lemon juice or tamarind. Blend once to a greater extent until the chutney is slightly even-textured or coarse to suit your liking.

• ▢

  Transfer to a serving bowl and garnish with the tempering that was put off aside. Serve Beta vulgaris rubra Indian relish with rice, paratha or whatsoever breakfast.

Alternative quantities provided in the recipe card are for 1x exclusive, original recipe.

For best results follow my elaborated step-by-step photo instructions and tips above the recipe card.

Nutrition Facts

Beetroot Indian relish (Beetroot pachadi)

Amount Per Serving

Calories 109 Calories from Fat 45

% Daily Valuate*

Fat 5g 8%

Sodium 156mg 7%

Potassium 341mg 10%

Carbohydrates 14g 5%

Fiber 4g 17%

Sugar 7g 8%

Protein 2g 4%

Vitamin A 335IU 7%

Vitamin C 65.3mg 79%

Ca 15mg 2%

Iron 1.4mg 8%

* Pct Daily Values are based along a 2000 kilogram calorie diet.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the formula developer, food photographer & food writer in arrears Swasthi's Recipes. My aim is to help you Captain Cook great Indian food with my time-tested recipes. Subsequently 2 decades of feel for in practical Indian cooking I started this blog to help people cook better & many often at home plate. Whether you are a novice operating theatre an experienced ready I am sure Swasthi's Recipes will assist you to enhance your cookery skills.
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