Beetroot Chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté mustard seeds, cumin seeds, and dried red chilies until fragrant.
• STEP 2.Add grated beetroot, tamarind paste, jaggery, salt, and water. Cook until the beetroot is tender.
• STEP 3.Allow the mixture to cool and then blend it into a smooth paste.
• STEP 4.Transfer the chutney to a sterilized jar and store in the refrigerator.

Cooking Tips

• You can adjust the amount of tamarind and jaggery according to your taste preference.
• For a spicier chutney, add more dried red chilies or a pinch of chili powder.
• Make sure to sterilize the jar before storing the chutney to prolong its shelf life.

Storage and Serving

• Store the beetroot chutney in a sterilized jar in the refrigerator for up to 2-3 weeks.
• Serve the chutney as a dip with samosas, pakoras, or chips.
• Use the chutney as a spread on sandwiches or as a topping for grilled meats or roasted vegetables.