Enjoy the earthy sweetness of freshly made beetroot chutney in all the vibrancy and flavour this sweet and tangy condiment has to offer. Our beetroot chutney recipe develops the earthy sweetness from the fresh beetroots, balanced by subtle spices and a hint of vinegar to give it a zesty kick. The versatility is all there in these slow-cooked beetroots, which help the beets to soak, and the flavours combine in a manner that creates a beautifully rich, thick texture perfect for serving with a variety of dishes. Beetroot chutney is the ideal accompaniment to enhance taste and health, whether it's sandwiches, cheese platters, or roasted meats. Beetroots contain essential nutrients, such as fibre, vitamins, and antioxidants; hence, this chutney is an interesting accompaniment and nutritious. The spices in our beetroot chutney recipe give this chutney yet another added flavour to its profile, making it a warm and slightly spicy one that one cannot resist. Perfect for anyone who loves homemade, artisanal dishes, it is also a great chutney to be dipped, applied as a burger topping, or mixed into salads. Bring some flavour into your life with this unique, homemade beetroot chutney, a wonderful addition to your pantry and great for trying something new. Get ready to taste every spoonful of this concoction in the making!

• 1 beetroot
• 1 tomato
• 1 tbsp chana dal
• 2 tsp oil
• 2-3 dry red chilli
• 3 garlic
• Salt
• 1 tsp tamarind pulp
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal

• Let's explore the recipe of beetroot chutney! This dish pairs well with South Indian specials like idlis and dosas.
• Heat 2 teaspoons of oil in a pan over medium heat. Once the oil is warm, add dry red chillies, chana dal. Saut them, stirring occasionally. This step brings out the garlic's aroma, softens the dal, and infuses everything with flavour.
• After about 2–3 minutes, the garlic should be golden and fragrant, and the chillies will smell amazing. Transfer this mixture to a blender jar and let it cool for a bit. Hot ingredients can release steam while blending, which might mess with the texture, so cooling it down is key.
• Now, in the same pan, add diced beetroots and tomatoes using the leftover oil. Stir them frequently over medium heat to ensure even cooking. The beetroots will get soft, and the tomato will turn into a delicious puree. This will take around 5–8 minutes, or until the beetroots are fork-tender.
• Once done, transfer the beetroot and tomato mixture to the blender jar with the garlic, chilli, and dal mix. Add a teaspoon of tamarind paste or a small piece of tamarind for tanginess, and don't forget to season with salt. Blend it all together until smooth. Adjust the consistency by adding water, less for a thicker chutney, more if you want it thinner.
• Pour the chutney into a serving bowl. For that finishing touch, heat 1 teaspoon of oil in a small pan. Add mustard seeds and let them pop, then toss in some urad dal. Saut for a few seconds until golden and pour this tempering over the chutney. Stir it in to combine the flavours.
• And there you have it, vibrant beetroot chutney! It's tangy, slightly sweet, and savoury, with a gorgeous colour that brightens up any plate. Serve it with your favourite South Indian dishes or even as a spread for sandwiches or wraps.
• You can make it spicier or milder by adjusting the number of chillies, and it stores well in the fridge for up to three days in an airtight container. Add a small piece of ginger or curry leaves to the tempering if you're feeling adventurous. This Beetroot chutney recipe is healthy, delicious, and so versatile, perfect for spicing up any meal!