Beetroot chutney recipe (1)

INGREDIENTS:

1. Shredded Beetroot - 2
2. Chopped Onion - 100 grams
3. Dry chili - 4
4. Cumin seed - 1 teaspoon (tsp.)
5. Coriander seed - 1 teaspoon (tsp.)
6. -- For Tempering --
   1. Mustard seed - 1/2 teaspoon (tsp.)
   2. Split bengal gram - 1/2 teaspoon (tsp.)
   3. Split black gram - 1/2 teaspoon (tsp.)
   4. Curry leaf - 5
7. Oil - 2 tablespoon (tbsp.)
8. Salt - as needed.

PREPARATION:

1. Heat oil in a pan. Add mustard seeds, split bengal gram, split black gram. Once the mustard stop splattering add onion, curry leaf, dry chili, cumin seeds, coriander seed and sauté until onion turns translucent (golden brown).
2. Now add the beetroot and sauté for 2 minutes. Now add salt to taste, water as needed based on you required thickness and bring to boil.
3. Once the beetroot is cooked. Grind to cooled down beet root to a chutney and serve.

NOTES:

1. Goes well with plain rice, idli, dosai.