Beetroot Chutney | Chutney for Chapathi

When I was going through my posts I realized that I had not posted the Beetroot chutney until now. This is one of the staple dishes in my home and features atleast once a month when I make Chapathis. See, that is the case with certain dishes. We make them so often that we do not even think of clicking or sharing. This time I planned to click and post.

Ingredients:
Recipe Source: Aunty
Beetroot - 1 medium sized - grated
Grated Coconut - 1/4 cup
Shallots / Pearl onions - 5
Urad dhal - 1 tsp
Chana dhal - 1 tsp
Curry leaves - a few
Green Chilli - 1 or 2
Tamarind - a small piece (about size of half a blueberry)
Oil - 1 tsp
Salt - to taste
For Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp

Method:
Heat 1/2 tsp of oil in a pan and roast the urad dhal and chana dhal until they are light brown. Remove and set aside. Heat the remaining oil and add the green chilli and onions and saute until the onions are almost cooked. Add the curry leaves and the grated beetroot and fry until the beetroot is cooked through. Remove from heat and add the grated coconut and set aside to cool. Blend/Grind the beetroot mixture and dhal mixture until smooth. Add salt to taste and pulse for a couple of times. Heat oil for tempering and add the mustard seeds and urad dhal. When the mustard seeds pop, pour the tadka over the chutney and serve. This chutney is a great combo for chapathis or hot phulkas.
I am sending this to Pari's Only-Vegan event hosted by PJ this month.