Beetroot chutney recipe

INGREDIENTS:

1. Beetroot - 2
2. Dry chili - 3
3. Finely chopped Onion - 1 small
4. Split Bengal gram - 1/4 cup
5. Garlic - 2 cloves
6. Mustard seed - 1/4 teaspoon (tsp.)
7. Split black gram - 1/4 teaspoon (tsp.)
8. Curry leaves - 5
9. Oil - 3 teaspoon (tsp.)
10. Salt - to taste

PREPARATION:

1. Shred beetroot and keep it aside.
2. Heat 2 teaspoon (tsp.) oil in a pan add Bengal gram and wait until it turns golden brown. Now add garlic, dry chili and cook for 2 to 3 minutes.
3. Now add the beetroot and cook until raw smell is gone. Remove and cool the beetroot.
4. Grind the beetroot in fine paste in a blender by adding as little water as possible.
5. Heat 1 teaspoon (tsp.) in a pan, add mustard seed and wait it stopped splattering now add the split Bengal gram and cook until it turns golden brown, Add chopped onion and cook until it turns golden brown.
6. Now add the ground beetroot cook for 2-3 minutes and serve.

NOTES: