Beetroot Coconut Chutney

Recipes Steps

• • Step 1 In a blender, add 4 tsp boiled chopped beetroot, 1/2 tbsp grated dry coconut, 1 tsp roasted chana, 1/4 tsp peanuts, 1/4 tsp chopped green chillies, 1/8 tsp salt and little water.
  • Step 2 Give it a Nestle Twist by adding flax seeds
  • Step 3 Blend until smooth.
  • Step 4 Transfer to a small bowl and set aside.
  • Step 5 For tadka, heat 1/8 tsp oil in a pan, add 1/8 tsp rai, 1/8 tsp hing, 2 kadi patta leaves and 1 red chilli.
  • Step 6 Mix well and pour it on the chutney.
  • Step 7 Serve with idli or dosa.