Beetroot Chutney Recipe – Authentic Indian Dal & Spice Blend

Last Updated on 1 month by Neha Deshmukh

Beetroot Chutney Recipe – Authentic Indian Dal & Spice Blend

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavorful chutney to liven up your meals. And trust me, this Beetroot Chutney is it. It’s a beautiful shade of pink, packed with a lovely spicy kick, and surprisingly easy to make. I first stumbled upon a version of this at a friend’s house during Diwali, and I’ve been hooked ever since!

Why You’ll Love This Recipe

This isn’t your average beetroot recipe. We’re taking humble beetroot and transforming it into something truly special with a fantastic blend of roasted lentils and spices. It’s a little different, a little unexpected, and totally delicious. Plus, it comes together in under 10 minutes – perfect for a quick weeknight side or a festive gathering. You’ll love how the earthy sweetness of the beetroot balances perfectly with the spicy, savory notes of the dal and chilies.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chutney:

• 1-1.5 cup beetroot, chopped or grated (about 150-200g)
• 1-2 green chilies, finely chopped (adjust to your spice preference!)
• 2-3 red chilies, dried
• 1 sprig curry leaves
• 0.5 tsp cumin seeds
• 1 pod garlic, roughly chopped
• 1.5 tsp chana dal (split chickpeas)
• 1.5 tsp urad dal (split black lentils)
• Salt to taste
• 1 tbsp oil
• Lemon juice or tamarind paste, to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make this chutney sing:

• Chana Dal & Urad Dal: These lentils are the heart of this chutney. Roasting them brings out a nutty, almost smoky flavor that’s just incredible. Don’t skip this step!
• Spice Levels: Feel free to adjust the number of green and red chilies to suit your taste. If you like it mild, stick to one green chili and remove the seeds. For a real kick, add another red chili or leave the seeds in.
• Lemon Juice vs. Tamarind Paste: Traditionally, this chutney is made with tamarind paste for a tangy, slightly sour flavor. But lemon juice works beautifully too, especially if you’re short on time. I often use lemon juice for a brighter, fresher taste.
• Beetroot: You can use any type of beetroot – red, golden, or even chioggia. Red beetroot will give you that classic vibrant pink color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan over medium heat. Add the chana dal and urad dal and roast them until they turn golden brown and fragrant. This usually takes about 3-5 minutes. Keep stirring so they don’t burn!
2. Now, add the garlic, red chilies, green chilies, and curry leaves to the pan. Fry them until the curry leaves are crisp and the chilies are slightly browned.
3. Remove about a tablespoon of this roasted mixture and set it aside for garnish – it adds a lovely texture at the end.
4. Let the remaining ingredients in the pan cool down a bit.
5. In the same pan, sauté the chopped or grated beetroot for 2-5 minutes until it’s slightly tender. Again, let it cool completely.
6. Now for the magic! Transfer the cooled beetroot and roasted dal mixture to a blender. Blend everything together without adding any water until you reach your desired consistency. You might need to scrape down the sides a few times.
7. Finally, add the lemon juice or tamarind paste and pulse a few times to combine. Taste and adjust the seasoning with salt as needed.
8. Transfer the chutney to a bowl, garnish with the reserved roasted mixture, and serve!

Expert Tips

• Don’t Overblend: You want a little bit of texture in your chutney, so avoid overblending it into a completely smooth paste.
• Cooling is Key: Letting the ingredients cool before blending prevents the chutney from becoming too watery.
• Taste as You Go: Don’t be afraid to taste and adjust the seasoning throughout the process. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tamarind paste if using, as some brands may contain additives.
• Spice Level Adjustments: As mentioned before, play around with the number of chilies. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptations: This chutney is fantastic with pakoras during Diwali or with dosa and idli during Makar Sankranti. My family loves it with khichdi during the monsoon season too!

Serving Suggestions

This beetroot chutney is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With Indian breads like roti, paratha, or naan.
• As a side dish with rice and dal.
• Spread on sandwiches or wraps.
• As a dip for vegetable sticks.

Storage Instructions

You can store leftover beetroot chutney in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so you can add a teaspoon of water to loosen it up before serving.

FAQs

Q: What is the best way to control the spice level in this chutney?

A: Start with fewer chilies and taste as you go! You can always add more, but you can’t easily take away the heat. Removing the seeds from the green chilies also helps reduce the spice.

Q: Can I make this chutney ahead of time?

A: Absolutely! You can make it a day or two in advance. The flavors actually develop and get even better over time.

Q: What kind of oil is traditionally used for the tempering?

A: Traditionally, mustard oil is used for tempering in many Indian chutneys, especially in North India. However, any neutral-flavored oil like vegetable oil or sunflower oil works just fine.

Q: Can I use pre-roasted dal for this recipe?

A: While you can use pre-roasted dal, the flavor won’t be quite as intense. Roasting the dal yourself really makes a difference.

Q: What are some good accompaniments besides Indian breads and rice?

A: This chutney is amazing with dhokla, upma, or even as a spread for crackers! Don’t be afraid to get creative.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!