Beetroot Chutney Recipe: A Tangy Twist on a Classic

Beetroot chutney, a vibrant and flavorful condiment, adds a unique tangy-sweet dimension to any meal. This versatile chutney is perfect as an accompaniment to savory dishes, a spread for sandwiches, or even a glaze for meats. This recipe guides you through creating a delicious beetroot chutney, focusing on simple ingredients and easy-to-follow steps.

Ingredients for a Zesty Beetroot Chutney

This recipe yields approximately 2 cups of chutney. Adjust quantities based on your needs.

• 1 kg Beetroot: Choose firm, fresh beetroots for the best flavor and color.
• 2 large Onions: Finely chopped, providing a pungent base.
• 2-3 Green Chillies: Adjust to your preferred spice level; finely chopped.
• 200g Jaggery: Or brown sugar, for a balanced sweetness.
• 100ml White Vinegar: Provides the tangy element crucial to chutney.
• 2 tbsp Ginger: Freshly grated, adding warmth and depth.
• 1 tsp Mustard Seeds: For a subtle, spicy kick.
• 1 tsp Cumin Seeds: Adds earthy notes to complement the beetroot.
• ½ tsp Turmeric Powder: For color and a hint of earthy flavor.
• Salt: To taste.
• Oil: 2 tablespoons of vegetable oil or mustard oil.

Step-by-Step Beetroot Chutney Recipe Guide

Follow these simple steps to craft your delicious beetroot chutney:

1. Preparing the Beetroot:

• Wash and peel the beetroots thoroughly.
• Cut them into small, roughly 1-inch cubes for even cooking. Smaller pieces cook faster.

2. Sautéing the Aromatics:

• Heat the oil in a heavy-bottomed pan over medium heat.
• Add the mustard seeds and cumin seeds. Let them splutter for a few seconds.
• Add the finely chopped onions and green chilies. Sauté until the onions soften and turn translucent (about 5-7 minutes).
• Add the grated ginger and turmeric powder. Sauté for another minute until fragrant.

3. Cooking the Beetroot:

• Add the cubed beetroots to the pan. Stir well to coat them with the spices and oil.
• Add the jaggery (or brown sugar) and salt. Mix thoroughly.
• Pour in the white vinegar.
• Cover the pan and cook on low-medium heat for about 20-25 minutes, or until the beetroots are tender and easily pierced with a fork. Stir occasionally to prevent sticking.

4. Blending and Finishing:

• Once the beetroots are cooked, let the mixture cool slightly.
• Transfer it to a blender and blend until smooth or to your desired consistency. You can leave some texture for a chunkier chutney.
• Taste and adjust seasoning as needed. Add more salt, vinegar, or jaggery according to your preference.

Serving Suggestions for Your Beetroot Chutney

This versatile chutney pairs perfectly with a wide array of dishes:

• Savory Dishes: Serve as an accompaniment to Indian dishes like dosa, idli, vada, or paratha.
• Sandwiches & Wraps: Spread it on sandwiches or wraps for an extra layer of flavor.
• Meat Glaze: Use it as a glaze for grilled meats or roasted vegetables.
• Cheese Platter: Add a spoonful to your cheese and cracker platter for a unique flavor profile.

Tips for the Perfect Beetroot Chutney

• Fresh Beetroots: Using fresh, high-quality beetroots significantly impacts the flavor and color of your chutney.
• Adjusting Spice: Adjust the amount of green chilies to control the heat level.
• Consistency: Blend to your preferred consistency – smooth, semi-smooth, or chunky.
• Storage: Store the chutney in an airtight container in the refrigerator. It will last for up to a week.

This beetroot chutney recipe is a simple yet flavorful addition to your culinary repertoire. Enjoy experimenting with this recipe and creating your own unique variation! Remember to share your culinary creations and tag us! #beetrootchutney #indianfood #recipe #homemade