Beetroot chutney (also known as Beetroot Pachadi) is a healthy chutney variation made with grated beetroot, and other herbs, and spices.
- 1 cup beetroot chopped or grated
- 1 to 2 green chillies (as per taste)
- 2 to 3 red chillies or replace with green chillies
- 6-7 curry leaves or coriander leaves
- 1⁄2 tsp cumin seeds
- 1 pod garlic or 1⁄2-inch ginger
- Chana dal (Bengal gram) (1 1⁄2 tsp or 1 tbsp peanuts)
- 1 1⁄2 tsp urad dal (skinned black gram) (or 1 tbsp peanuts) salt as needed
- 1 tbsp oil
- Lemon juice or tamarind paste as needed
- Heat a pan with 1 tsp oil. When the oil turns hot, add the urad dal and chana dal or peanuts. Fry them until they turn golden and aromatic. Then add curry leaves, garlic, red chilies, and green chilies.
- Fry until the leaves turn crispy. Set aside to cool.
- Fry the beetroot in the pan for 2 to 5 minutes until slightly tender. It can also be cooked by covering and cooking on a low heat until tender (steamed)
- Once the roasted ingredients cool down, blend everything well without adding water. The moisture in the beetroot is enough to blend it into a chutney.
- Scrape the sides and add lemon juice or tamarind. Blend once more until the chutney is slightly smooth as per the desired consistency.
- Transfer to a serving bowl and garnish with fresh coriander leaves. This chutney can be enjoyed with parathas, mashed potatoes, or rice and curry as a side dish.
Health Benefits of Beetroot chutney:
- Beetroot is an excellent source of Iron. For low hemoglobin levels, regular consumption of Beetroot is highly recommended.
- Beets are rich in folic acid and silicone which are useful for a healthy female reproductive system.
- Beets are useful in small amounts to balance Vata but are suitable for Pitta and Kapha Dosha.
- For conditions like constipation and hemorrhoids, steamed beetroot is beneficial.
- Other healing properties of beet are strengthening the circulatory system, helping in detoxification and purification of blood, and improving liver function.