beetroot chutney

Beetroot chutney

By Swasthi on August 30, 2022, Comments, Jump to Recipe

Beetroot chutney is a delicious blend of beets, lentils, spices and herbs. It is a healthy and nutritious side which you can eat with snacks, breakfasts, wraps, parathas, rice, roti or sandwiches. Goes well with anything! Even with idli, dosa, pesarattu, Pongal or khichdi. This Andhra style beetroot pachadi is not only healthy but it also tastes delicious with just any thing as a side. It tastes slightly spicy, sweet & tangy so will be loved by anyone.


beetroot chutney

My family loves beetroot so I use it often to make salads, stir fry, pulao, raita, curry, kootu, sambar, halwa, juice and smoothies. Mostly I use it raw or lightly sauteed to retain the nutrients in the beets.

This beetroot chutney is made in Andhra style just like any other vegetable chutney made in Andhra cuisine. Most times I pack it in the lunch box for the kids along with paratha or phulka.

To make this beetroot chutney, I have sauteed chopped beets lightly in a pan to make them slightly tender. But they can also be steamed in a steamer & used.

You can also grate it in a processor and use. This recipe is a basic version & you can make so many variations like adding some coconut or onions to it.

Beetroot chutney gets a good flavor from roasted chana dal and urad dal. They can be replaced with peanuts or white sesame seeds. Tamarind paste is used to give a mild tang to the chutney.

Since I do not favor tamarind much in my foods I have used lemon juice. Also lemon juice removes the strong smell of beetroot.

I have used a mix of green and red chilies, you can replace one of them with the other to suit your taste.

More Chutney recipes
Tomato chutney
Carrot chutney
Tomato pachadi
Sorakaya pachadi

Preparation for beetroot pachadi

1. Heat a pan with little oil. Fry dal till lightly golden. Add green chilies, red chilies, curry leaves, garlic or ginger. Switch off the stove when the red chilies are roasted and curry leaves turn crisp.

frying dal to make beetroot chutney

2. Add cumin to the hot pan and stir everything well. You can set aside little of this for garnish or for seasoning towards the end. Cool the roasted ingredients completely.

addition of cumin for beetroot chutney recipe

3. To the same pan, add grated or cubed beetroot. If grated beetroot, just saute for 2 minutes. Cubed beets need to be sauted for about 4 to 5 minutes or till they get discolored.

saute beets

How to make beetroot chutney

4. Add the cooled ingredients and blend to a smooth or coarse chutney to suit your liking. We don’t need to add water, moisture from beetroot is enough to keep the chutney moist.

blending for beetroot chutney recipe

5. Lastly add lemon juice and blend once more.

addition of lemon

Garnish beetroot chutney with seasoning that was set aside. Serve with rice, paratha or chapathi.

beetroot chutney

For more Beetroot recipes check
Kerala beetroot thoran
Beetroot paratha
Simple beetroot stir fry
Beetroot pulao
Quick beetroot halwa
Beetroot apple smoothie

Recipe card

beetroot chutney

Beetroot chutney (Beetroot pachadi)

Beetroot chutney is a slightly spicy, sweet & tangy condiment made with beets, chilies & spices. This andhra style beetroot pachadi goes well not only with dosa, rice, parathas, sandwiches & wraps but also with plain rice.
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For best results follow the step-by-step photos above the recipe card

Prep Time2 minutes
Cook Time6 minutes
Total Time8 minutes
Servings3
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1 to 1 ½ cups beetroot chopped or grated
  • 1 to 2 green chilies (adjust to taste)
  • 2 to 3 red chilies or replace with green chilies
  • 1 sprig curry leaves or coriander leaves (cilantro)
  • ½ tsp cumin seeds
  • 1 pod garlic or ½ inch ginger
  • 1 ½ tsp chana dal (bengal gram) (or 1 tbsp peanuts)
  • 1 ½ tsp urad dal (skinned black gram) (or 1 tbsp peanuts)
  • salt as needed
  • 1 tbsp oil
  • lemon juice or tamarind paste as needed

Instructions

Preparation for beetroot pachadi

  • Heat a pan with oil. When the oil, turns hot add the urad dal and chana da or peanuts. Fry them until golden and aromatic. Then add curry leaves, garlic, red chilies and green chilies.
  • Fry until the leaves turn crispy. You can set aside few curry leaves, dal and spices from the final garnishing. Set aside to cool.
  • Fry the beetroot in the pan for 2 to 5 minutes until slightly tender. You can also cover and cook on a low heat until tender.

Making beetroot chutney

  • Cool roasted ingredients. Blend everything well without adding water.  The moisture in the beets is enough to blend it to a chutney.
  • Scrape the sides and add lemon juice or tamarind. Blend once more until the chutney is slightly smooth or coarse to suit your liking.
  • Transfer to a serving bowl and garnish with the tempering that was set aside. Serve beetroot chutney with rice, paratha or any breakfast.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Beetroot chutney (Beetroot pachadi)
Amount Per Serving
Calories 109 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 156mg7%
Potassium 341mg10%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 7g8%
Protein 2g4%
Vitamin A 335IU7%
Vitamin C 65.3mg79%
Calcium 15mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Beetroot chutney

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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Recipe Rating




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5 stars
Followed to the T. Awesome result! TY

5 stars
Thank you for this recipe! I was trying to find one that approximates the one that my mom used to make and this was very close. The first time I made it, I used my Vitamix (blender) and it required a lot of water to grind. The taste was good but the consistency was off. We ended up eating it with tortilla chips like salsa. The second time, I used the Indian mixee and the consistency was just right. I added some shredded coconut to it and it was delicious!

What wonderfull food you should all try it

I love all your recipes. And they always just work and are delicious. But not this one.

The beets did not come close to cooking in 5 minutes of pan frying. I chopped them, into small pieces, and followed the recipe. After 15 minutes, I added 1/2c of water, covered and steamed till they finally cooked. I’ll try grating next time — maybe that will work better. (Homegrown, just harvested beets. They’re very fresh and not at all dried out.) Oh well.

On to the rest of the dinner!
And thanks for all the other great recipes

-Lee

Great.Good recipe.Even amateur like me learnt this.I tried this.recipe.I tasred good.
Best wishes
SA

Hi Swathi
Love your recipes I made it and it’s delicious. My question how many days would it be good as I am planning to make more
Thank you

4 stars
Wow this makes such an amazing side dish. I used 3 star chillie and it’s a bit hot. Next time I’d remove the seeds. I used three good squirtsof lemon and it gave a nice tang to it. Love the colour and flavours of this. Thanks for sharing.

5 stars
Nic e

5 stars
Beetroot chutney is awesome.i tried it.ur way of explaining recipes is very nice nd keeping their pics step by step supb….

Superb

5 stars
Awesome receipe

Dear Swasthi,
This looks delicious and I want to try this recipe. I have beeroots in my fridge 🙂 , Just a couple of questions, to be sure that I will cook what you prepared;

1. schould I use green chillis with or without seeds?
2. I suppose, on account of the pics, that you used dried red chillis.. Is that true? My question is; with or without seeds?
3. I get only dried curry leaves here. How much should I use?

With best regards,
Sari

5 stars
Sorry for my late reply… This recipe works always. Got also proper curry leaves. Excellent!

This chutney completely captures my imagination because of the ruby red colour and the lovely flavours you have incorporated through the use of chillies, roasted lentils, garlic and curry leaves. I too think adding lemon juice makes it more refreshing. Very delicious.