Beetroot Chutney Recipe | How to prepare Beetroot Chutney

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beetroot-chutneyBeetroot Chutney is an easy and healthy dip and works great with soup sticks , toast or even lavash breads. So the other day I was experimenting a bit with beetroot juice and that's when I thought of using the residual for Beetroot Chutney. This Beetroot Chutney has a good mixed flavors and lemon juice at the end gives a nice kick. Infact garlic along with beetroot goes well and helps to add pungency to the sweet taste of beetroot and makes Beetroot Chutney tasty.

This along with some cream cheese gives a nice texture to sandwiches too. Beetroot Chutney can also be mixed in dough to make beetroot masala parathas or roti. So it multi-use and this Beetroot Chutney goes with lot many things. Add to hung curd for some more interesting dips.

Another interesting twist is to add this Beetroot Chutney to boiled potato and make sandwiches or even stuff it in vegetable and make stir fried vegetable. So this Beetroot Chutney is one chutney with different facets

Time to get to the recipe here and start with Beetroot Chutney now.

beetroot-chutney-collage

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Beetroot Chutney
Serves 2
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
39 calories
5 g
0 g
2 g
0 g
0 g
33 g
80 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
33g
Servings
2
Amount Per Serving
Calories 39
Calories from Fat 20
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 80mg
3%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
2%
Sugars 3g
Protein 0g
Vitamin A
0%
Vitamin C
6%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Boiled Beetroot:1 cup grated
  2. Garlic: 5 cloves chopped
  3. Green chilles: 1 chopped
  4. Onion: 1/4 cup chopped
  5. Salt: as per taste
  6. Black pepper: 1/2 tsp
  7. Lemon juice: 1 tbsp
  8. Sugar: 1 tsp
  9. Olive oil: 1 tsp
Instructions
  1. Heat oil and saute green chillis and garlic and cook for a few seconds.
  2. Add onions and saute for a minute.
  3. Now squeeze beetroot to let out the juice and then add to the onions
  4. Add sugar, black pepper and salt and cook on slow with a cover.
  5. Let this cook for few mins and them cool down and make a paste with little water.
  6. Add lemon juice and serve with toast or lavash breads.
beta
calories
39
fat
2g
protein
0g
carbs
5g
more
RecipeDabba https://recipedabba.com/

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