Brighten your breakfast table with this Beetroot Coconut Chutney—a vibrant South Indian delight that pairs perfectly with idli, dosa, or even steamed rice. The natural sweetness of beetroot melds deliciously with the nuttiness of coconut and a hint of warm spices, creating a unique chutney with both sweet and spicy notes. This colorful condiment not only adds visual appeal to your meal but also brings a nutritious twist, making it a wonderful alternative to classic coconut chutney.
Perfect for busy mornings or as a side for simple meals, this chutney boasts an effortless preparation. Sautéed beetroot is blended with grated coconut and a touch of tamarind for tang, balanced by a fragrant tempering of mustard, curry leaves, and red chili. Enjoy the captivating contrast of flavors that works equally well as a dip for hot dosas, a spread for sandwiches, or even as a topping for rice. Make a batch ahead to save time—it keeps fresh for several days when stored in an airtight container.
Beetroot Coconut Chutney
Print RecipeIngredients
- 3 tsp oil
- 1 tbsp urad dal
- 1 tbsp chana dal
- ½ tsp cumin / jeera
- 3 dried red chilli
- 1 inch ginger
- 1½ cup beetroot, chopped
- ¾ tsp salt
- ¾ cup water
- 1 cup coconut, grated
- small ball sized tamarind
- 2 tsp oil
- 1 tsp mustard
- ½ tsp urad dal
- 1 dried red chilli
- few curry leaves
Instructions
Heat oil in a large pan, then sauté urad dal, chana dal, cumin seeds, and dried red chilies until the dals turn golden.
Add ginger, chopped beetroot, and salt, stirring everything together for a couple of minutes.
Pour in a portion of water, cover, and cook until the beetroot is soft—this should take about 10 minutes.
Let the mixture cool, then transfer to a blender along with coconut, tamarind, additional salt, and the remaining water. Blend to a smooth consistency, adding more water as needed.
In a small pan, heat oil for tempering. Add mustard seeds, urad dal, dried red chili, and curry leaves; allow them to crackle.
Pour the tempering over the prepared chutney and stir well. Serve with your favorite South Indian breakfast or rice.
Notes
Tips:
For added depth, toss in some chopped onions or carrot with the beetroot., Adjust spice to your liking by increasing the quantity of red chilies., No extra sweetener is necessary, as beetroot naturally lends a delightful sweetness., The chutney stays fresh for up to 3 days in an airtight container—perfect for meal prep!