Easy Beetroot Chutney Recipe

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Directions

• Heat the oil in a broad, non-stick pan, add the urad dal, red chillies and curry leaves and fry on a medium flame for a few seconds.
• Add the grated beetroot, coconut and salt and fry on a medium flame for 4 to 5 minutes.
• Switch off the flame and allow the mixture to cool completely and once cooled, blend to a smooth paste by using 2 tablespoons of water.
• Transfer the chutney into a bowl and keep it aside. For the tempering
• Heat the oil in a small pan and add the mustard seeds and when the seeds crackle, switch off the flame.
• Pour the tempering over chutney and serve it with any meal.

Tip

• This chutney stays fresh for 2 days in an air-tight container in the refrigerator. Beetroot is a rich source of potassium, phosphorus, chlorine, iodine, iron and vitamins

Nutrition Info

Energy: 616 cal
Protein: 3.8 g
Carbohydrates: 13.3 g
Fiber: 9.3
Fat: 60.9 g
Cholestero: 0 mg
Vitamin A: 360.8 mg
Vitamin B1: 0.1 mg
Vitamin B2: 0.1 mg
Vitamin B3: 0.7 mg
Vitamin C: 6.9 mg
Folic Acid: 8.9 mg
Calcium: 19.8 mg
Iron: 1.7 mg

Phosphorus: 43.5 mg
Sodium: 39.1 mg
Potassium: 43.5 mg
Zinc: 0.6 mg