Most of my mornings begin with South Indian breakfast. The ease of making idli/ dosa and the way they nourish us are the reasons I made this change. Make a single batter and use it to make idli, dosas, appe, uttapam etc throughout the week. Also the probiotic, gut healing properties of these breakfasts make them an absolute winner.
Since I eat south indian food so often, I keep experimenting with the Chutneys so as to not get bored of eating the same food each day. This Beetroot and Coconut Chutney is one such recipe that I developed thinking it would photograph beautifully. I did not realize then that it would also taste equally brilliant and I would be making this very often.
The Beetroot brings an earthy sweetness to this Chutney and the spice comes from not one but three ingredients: Ginger, Pepper and Green Chillies. Therefore the flavor profile of this Chutney is quite complex. I’ve used dessicated Coconut here since I did not have fresh on hand, however I do recommend you use fresh grated Coconut if you have it.
If you make this recipe, do tag me on Instagram @supaintsonplates #supaintsonplates, I would love to see your gorgeous recreations.
COCONUT & BEETROOT CHUTNEY
Beetroot Chutney Ingredients:
- 1 small Beetroot
- 2 tbsp dessicated Coconut
- 1 tbsp roasted Chana Dal
- Ginger 1/2 inch piece
- Green Chillies to taste
- Salt to taste
- 7-8 black Peppercorn
- Juice of 1 lime
- 2-3 tbsp Water
- 2 tsp Gingelly Oil
- 1 Green Chilly finely chopped
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 3-4 Curry leaves finely chopped
- Transfer all the ingredients to a power blender. Blend to a fine consistency. Transfer to a bowl.
- Now pepare the tempering. Add oil to the pan, once hot add the Mustard and Cumin Seeds. Once the seeds crackle, add the green chillies and Curry Leaves. Stir for a few seconds and remove from stove.
- Top the Chutney with this tempering and leave to chill in the refrigerator until you are ready to eat.