COCONUT & BEETROOT CHUTNEY
A vibrant and spicy Chutney made with Coconut and Beetroot. A must on your breakfast menu.
Ingredients
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
Instructions
- 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.