Healthful and Classic Beetroot Chutney Recipe
Image Credit: Beetroot chutney can be served with rice, idli or paratha | Instagram - @curlycious_mommy_cook

Feeding little kids is no joke. Nevertheless, it is more than difficult to fill their tummies with nutrition. It is nearly impossible to make the children eat healthy food - often considered as boring. Beetroot is one such bland vegetable. Though it possesses uncountable benefits, it tastes monotonous. But why delay in getting nourished when heart-healthy Beetroot can be consumed happily, without any tantrums? Beetroot paired with chutney is the most healthy mix. This Beetroot chutney is a nutritious South Indian side dish, which the children will surely love to eat. The humble Beetroot Chutney is easily prepared by sautéing beetroot along with aromatic Indian ground spices. The tempting and lick able chutney is prepared without coconut, onion, tomato, garlic, ginger and water, hence stands unique from other recipes. It only requires a handful of ingredients, all of which are staples in the pantry. It is diabetic-friendly and delicious too! It is readily served with idli, dosa, parotta, or steaming rice on terrific working days. It is quick and effortless to prepare. 

Beetroot is the prime power house of nutrients which is versatile and can be steamed, fried, pickled, boiled or consumed as salad. Whereas Chutney is a fiery-hot condiment with Indian roots that is created using fruits or vegetables, vinegar with spices and sugar. The word finds its origin from a Hindi term chatni, which literally means ‘to lick’ or ‘to eat with appetite’. It helps in digestion, blood flow, enhances immunity and so on. The piquant dish was invented in 500 BC as a technique of preserving food. It was later adopted by the Romans followed by England and France and the rest of the world.

Beetroot chutney | Picture credits : Instagram - @rohita.nutritionist 

Cooking time – 12 minutes


For Grinding - 

  • 1 (2 cups) Beetroot, grated
  • 1 fresh sprig Curry leaves
  • 2 Green chillies
  • Tamarind, marble-sized
  • ½ teaspoon cumin seeds
  • 1 teaspoon Salt
  • For Temper –
  • 1 tablespoon Oil
  • ½ teaspoon Mustard seeds (Rai/Kadugu)
  • ½ teaspoon White lentils (Urad Dal)
  • 2 Raw dried Red Chillies
  • 1 tablespoon Sesame/Coconut Oil 
  • Few Curry leaves, adjust to taste
  • ¼ teaspoon Asafoetida (hing)


  • Take a mixer-grinder, and add grated beetroot, green chilies, tamarind, cumin seeds and salt. Grind the ingredients together to form a fine and bright red beetroot paste.
  • To begin making the Beetroot chutney, heat a tadka pan over low to medium flame and pour a little bit of oil. Let cook the oil alone for a few seconds.
  • Add in mustard seeds, white urad dal, dried red chillies, asafoetida, and curry leaves. Let them crackle. 
  • Sauté them well for a few seconds or until the lentils become golden in colour. Make sure you don’t burn the ground spices.
  • Add the beetroot and green chilli paste to the temper. Sauté them for 5-6 minutes. 
  • Keep stirring continuously till the raw fragrance of the beetroot or spices goes away. Mix thoroughly.
  • Turn off the flame. Allow the chutney to cool at room temperature.
  • Give it a nice mix and Beetroot Chutney is ready to be served.
  • Serve Beetroot Chutney best alongside steamed rice.

You may also savour the tangy and spicy Beetroot Chutney with Sambhar for a healthy breakfast, lunch or dinner.