Beet root is the least preferred vegetable at home. We never had it in our childhood. I often wondered how people ate it raw or cooked. The colour definitely was attractive but I still could not try it. That's when I tasted this chutney at a convent years ago. I was so excited that I made it the same night at home. I had completely forgotten about it and never bothered to pick up beet roots. Recently at a supermarket my eyes fell over a beet root and you know we sort of took a liking for each other and I stood there and wondered what I could do with it and this recipe came to my mind. Coconut is an essential for this and many of my friends aren't coconut friendly but I guess that's how most of my chutneys are made.
Ingredients for Beet root chutney
Beet root- 1 chopped
Shallots- 5-8
Green chillies- 3-6
Curry leaves- 1 sprig
Ginger- 1 inch
Salt- to taste
Vinegar- 2 tsp
Grated coconut- 2 cups
Oil- 3 tbsp
Directions
Saute the chopped beet root in oil for 5-10 minutes. In a grinder, grind grated coconut, beet root, shallots, chillies, ginger and curry leaves.
Add salt and vinegar to the ground chutney and serve it with rice. I just love the pink colour and the same makes everyone who sees it want to try it for once. I often felt beet root had a muddy taste which is why I never ate beet roots this is why I saute it before grinding. So here's another chutney from my collection. I have a galore of chutney recipes in my collection and will post them one by one.
