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.




A vibrant and spicy Chutney made with Coconut and Beetroot. A must on your breakfast menu.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dips
Cuisine Indian Cuisine, South Indian Cuisine
Servings 4 People


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

Tempering Ingredients:

  • 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.
Keyword Beetroot and Coconut Chutney, Beetroot Chutney, Coconut Chutney

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