Last Updated on 4 months by Neha Deshmukh

Beetroot Chutney Recipe – Authentic Indian Side Dish with Coconut

Introduction

Okay, let’s be real – beetroot chutney isn’t the first Indian condiment that pops into your head, is it? But trust me on this one. This vibrant, slightly sweet, and wonderfully tangy chutney is a game-changer, especially with South Indian breakfasts like idli and dosa. I first made this when I was trying to sneak more veggies into my kids’ diets, and it was a surprising hit! It’s become a regular in our house, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This beetroot chutney is more than just a pretty color on your plate. It’s packed with flavor, super easy to make (seriously, it comes together in under 20 minutes!), and a fantastic way to add a healthy boost to your meals. Plus, the combination of beetroot, coconut, and those lovely tempering spices is just… chef’s kiss.

Ingredients

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

• 150 grams beetroot
• 1 tablespoon sesame oil
• 1 teaspoon urad dal (split black lentils)
• 1 teaspoon chana dal (split chickpeas)
• 6-7 curry leaves
• 1-2 green chilies (adjust to your spice preference!)
• 1 pinch asafoetida (hing)
• ¾ – 1 cup grated coconut
• ½ – ¾ cup water (start with less, add more as needed)
• Salt to taste
• 1-2 teaspoons sesame oil (for tempering)
• ½ teaspoon mustard seeds

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your chutney turns out perfectly!

Beetroot: Choosing the Right Variety & Color

You want a beetroot that’s firm and deeply colored. The darker the beetroot, the more vibrant your chutney will be! I prefer the regular red beetroot, but golden beetroot works beautifully too – it’ll give you a slightly milder flavor and a gorgeous orange hue.

Urad Dal & Chana Dal: The Lentil Base

These lentils add a lovely nutty flavor and help thicken the chutney. Don’t skip them! You can find them at any Indian grocery store, or even in the international aisle of many supermarkets.

Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is always best, if you can get it. It adds a wonderful sweetness and texture. But, if you’re short on time (or fresh coconut is hard to find), unsweetened desiccated coconut works just fine. Just remember to hydrate it a little with the water you’re using for the chutney.

Asafoetida (Hing): A Unique Flavor Profile

Asafoetida has a… unique smell! Don’t let that put you off. It adds a savory, umami depth to the chutney that you won’t get from anything else. A little goes a long way, so just a pinch is all you need.

Sesame Oil: Regional Variations & Benefits

Sesame oil is traditional in South Indian cooking and gives this chutney a lovely aroma. You can use other neutral oils if you prefer, but sesame oil really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse, peel, and grate your beetroot. Set it aside.
2. Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the urad dal and chana dal and fry until they turn golden brown – this usually takes a couple of minutes. Keep an eye on them, they burn easily!
3. Add the grated beetroot, curry leaves, and green chilies to the pan. Sauté for 5-6 minutes on low heat, stirring occasionally, until the beetroot softens slightly.
4. Stir in the grated coconut and asafoetida. Cook for another minute or two, just to combine the flavors.
5. Let the mixture cool down a little. Then, transfer it to a blender or food processor. Add about ½ cup of water and salt to taste. Blend until you have a smooth, consistent chutney. Add more water if needed to reach your desired consistency.
6. Now for the tempering! Heat 1-2 teaspoons of sesame oil in a small pan. Add the mustard seeds and wait for them to splutter. Add the curry leaves and asafoetida, and cook for a few seconds.
7. Pour the tempering over the blended chutney and mix well.

And that’s it! Your beetroot chutney is ready to enjoy.

Expert Tips

• Don’t overcook the beetroot – you want it to retain a little bit of texture.
• Adjust the amount of green chilies to your spice preference.
• Taste and adjust the salt as needed.
• For a smoother chutney, blend for a longer time.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Remove the green chilies entirely for a mild chutney, or add more for a fiery kick. You could even use a hotter variety of chili.
• Festival Adaptations (e.g., Makar Sankranti): My aunt always adds a tiny bit of jaggery (gur) to the chutney during Makar Sankranti for a touch of sweetness – it’s delicious!

Serving Suggestions

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

• With idli and dosa – a classic pairing!
• As a side with rice and roti.
• Spread on sandwiches or wraps.
• As a dip for vegetable sticks.

Storage Instructions

Beetroot chutney is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The color might fade slightly, but the flavor will still be fantastic.

FAQs

What is the origin of Beetroot Chutney?

While the exact origins are hard to pinpoint, beetroot chutney is believed to have originated in South India, likely as a way to utilize the nutritious beetroot in a flavorful and versatile condiment.

Can I make this chutney ahead of time?

You can make it a few hours ahead, but the color will change over time. It’s best made on the day you plan to serve it.

What is the best way to store leftover Beetroot Chutney?

Store in an airtight container in the refrigerator for up to 24 hours.

Can I use dried coconut instead of fresh?

Yes, absolutely! Use about ¾ cup of unsweetened desiccated coconut and add a little extra water to help it blend smoothly.

What can I serve with Beetroot Chutney besides Idli and Dosa?

So many things! Try it with rice, roti, sandwiches, or as a dip for veggies. It’s surprisingly versatile.