Beetroot Coconut Chutney Recipe

A pretty pink twist to the regular coconut chutney makes it all the more delectable. Relish hot steamed idlis or dosa with the very unique flavored chutney. Packed with essential nutrients, beetroot are great source of fiber, folate, manganese, potassium and iron meeting the micronutrients requirement of a child.

Nutritional info

  • 1.3 gm
    Total Fat
  • 0.2 mg
  • 19.4 kcal
  • 1.2 gm
  • 2.3 mg
  • 0.1 mg
    Vitamin C
  • 1.2 mcg
    Vitamin A
  • 0.4 gm
2.0 Boiled Chopped Tsp(7.0 gm) Beet Root
1.0 Grated Tbsp(3.0 gm) Dry Coconut
2.0 Tsp(5.0 gm) Bhuna Chana
1.0 Tsp(4.0 gm) Peanuts
1/4 Chopped Tsp(0.53 gm) Green Chilli
2.0 Number(0.22 gm) Kadi Patta
1.0 Number(0.75 gm) Red Chilly
0.13 Tsp(0.46 gm) Rai
0.13 Tsp(0.37 gm) Hing
0.13 Tsp(0.56 gm) Salt
1/2 Tsp(2.0 ml) Oil
20.0 Ml(20.0 ml) Water
  • Prepreparation,

  • Boil 2 tsp chopped beetroot and keep aside.

  • For chutney,

  • In a blender, add boiled chopped beetroot, 1 tbsp grated dry coconut, 2 tsp bhuna chana, 1 tsp peanuts, 1/4th tsp chopped green chilli, 1/8th tsp salt and water.

  • Blend all the ingredients well.

  • Pour in a small bowl and keep aside.

  • For tadka

  • Take a pan and heat 1/2 tsp oil.

  • Add 1/8th tsp rai, 1/8th tsp hing, 2 kadi patta and 1 red chilly.

  • Mix well and pour on the chutney.

  • Serve with snacks.