Beetroot Chutney

My friend Kalyani told me to make this chutney. She told it is “healthy and tasty” too. “At least in this way we can have beetroot”, she said. So, gave a trail. It is really good.

Recipe Source: My friend Kalyani.

Ingredients:

Beet Roots --- 3
Dry red chilies --- 7 big / 9 small (adjust the chilliness acc. to ur taste)
Garlic --- 3 big cloves
Jeera --- 1 ½ tsp
Tamarind paste --- 1 ½ tsp
Turmeric powder --- a pinch
Oil --- 2 tblsn

Prerequisite:

If, the beetroots are in the refrigerator, remove them from it long before (2-3 hrs) your preparation. Wait till they come to room temperature.

Process:

Peel the skin off from the beetroot.

Chop them into small pieces. Keep them aside.
Heat a tblsn of oil in a pan. On a medium heat add and fry the red chilies and transfer them to the blender bowl. Keep it aside.

In the same pan add one more tblsn of oil and add chopped beetroot. Stir fry them for 5 minutes. (No need to fry till they cook.)

Add garlic cloves and turmeric powder and fry for one more minute.

Add tamarind paste and cumin seeds and fry for ½ minute.
Cool it.
Transfer them to the blender.

Add enough salt.
Make a coarse paste by adding 1 tblsn of water to it. If you are not able to grind just sprinkle little more water and grind it. But don’t add too much water which spoils the taste of it.
Mix the chutney well.
Transfer the chutney to a serving bowl.

Mix it with hot white rice and ghee. Have it.

Shelf-Life:

After serving keep the chutney in the refrigerator. It will be for 4-6 days without spoiling.