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Tuesday, March 15, 2016

Beetroot Chutney | Beetroot Thogaiyal | பீட்ரூட் சட்னி | பீட்ரூட் துவையல்

beetroot chutney, how to make beetroot chutney
Today I am here with beetroot chutney. This tasty chutney is so versatile that it can be had with rice, or as a side dish for idli or dosa, or as a spread in sandwich. This can also be used like a pesto and can be mixed with pasta and had. I came across this recipe in a FB group called Flavours from kitchen where it was posted by a member, Gomu Karthi. She is a active member there and everyday she posts delicious and healthy recipes in the group. One day she posted a wonderful lunch spread with this beetroot chutney. I requested for the recipe and she shared it immediately. I tried the chutney yesterday and loved it so much. It was so delicious. I had made it as an accompaniment for rice and rasam. But for lunch, mixed it with rice along with some sesame oil and had it. It was yum! Morning I used the same chutney as a spread for sandwich. Hubby loved it. This chutney will be great with idli, dosa too. When this chutney can be mixed with rice, why cant it be mixed with pasta? It would be great too. I will have to try this another time and am sure kids will love it. Another way to sneak in beets in their diet!
beetroot chutney recipe, beetroot thogaiyal

Beetroot Chutney Recipe.

This is a South Indian style chutney with beetroot. This chutney is so versatile - it can be had with rice or as an accompaniment to idli / dosa and also as a spread for Sandwich. This chutney is vegan and is gluten free.

Recipe Developed, Cooked and Clicked by :
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Prep time :   Cook time :   Total time :
Yield : about 5 servings

Ingredients :

  • Beetroot : 1 or 2 nos.(depending on the size)grated equals 1 1/2 cups
  • Oil (Sesame oil / Gingelly oil) : 1 Tablespoon
  • Urad dal/ Ulunthu : 1 Tablespoon
  • Chana dal / Kadalai Paruppu : 1 Tablespoon
  • Coriander seeds : 1 Tablespoon
  • Dried Red Chillies : 3 - 4 nos.
  • Curry Leaves : 1 sprig
  • Grated Coconut : 1/2 Cup
  • Tamarind : About a gooseberry size
  • Green Chillies : 1 or 2 nos.
  • Salt : To taste

Instructions :

  1. Heat oil in a pan, add urad dal, channa dal and fry for a minute then add red chillies, curry leaves and coriander seeds and fry for another minute. Urad dal and channa dal has to be slightly golden. Transfer them to a container and keep them aside.
  2. Return the pan, back to heat and if needed add more oil. Now add chopped green chillies, grated beetroot along with required salt and cook till the raw smell of the beetroot is gone and is cooked. Now add the grated coconut and saute for a minute and turn off the heat.
  3. Let the mixture cool completely. Then transfer everything to a blender (fried dal red chilli mixture,beetroot coconut mixture and tamarind) and grind it in to a fine paste. Add little water just to enable the grinding process.
  4. Then transfer it to a serving bowl and serve.

Notes :

  • Adjust the quantity of chillies, as per your heat tolerance level. I skipped green chillies, specially for my kids.
  • Chutney tastes best when made with sesame oil. If you do not have that you can use other oil too.


  1. Tasty and colorful beetroot chutney divya.

  2. I love beetroot thogayal too. I enjoy this with vathal kuzhambu. Looks lovely Divya. That deep pink is gorgeous


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