Meal Prep · Indian
Beetroot Chutney
A vibrant and tangy Indian beetroot chutney that’s perfect with any meal.
Ingredients
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Step-by-step- Heat oil in a heavy-bottomed pan or kadai over medium heat.
- Add mustard seeds and let them splutter, then add cumin seeds, asafoetida, and curry leaves; sauté for a few seconds until fragrant.
- Add green chilies, grated ginger, and minced garlic; cook for 1-2 minutes until aromatic.
- Stir in the grated beetroots and salt; mix well and cook for 5-7 minutes, stirring occasionally, until the beetroots soften slightly.
- Add jaggery, tamarind pulp (or lemon juice), and red chili powder (if using); mix thoroughly.
- Cook on low-medium heat for another 15-20 minutes, stirring occasionally, until the chutney thickens and the beetroots are tender. Add a splash of water if it becomes too dry.
- Taste and adjust seasoning, jaggery, or tamarind as needed. Remove from heat and let it cool before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Fiber | 4 g |
| Carbohydrates | 25 g |
| Fat | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 5-7 days
Store cooled beetroot chutney in an airtight container in the refrigerator.
Freezer Up to 3 months
Portion cooled chutney into freezer-safe containers or bags. Thaw in the refrigerator overnight before use.
Reheat Stovetop/Microwave
Reheat small portions gently on the stovetop over low heat, adding a tiny splash of water if it’s too thick, or in the microwave in 30-second intervals until warmed through.
Chef’s Corner
- For a smoother chutney, you can blend a portion of it after cooking, leaving some chunky bits for texture.
- Adjust the sweetness and tanginess to your preference; more jaggery for sweeter, more tamarind/lemon for tangier.
- Add a tempering of roasted peanuts or cashews at the end for an extra crunch and nutty flavor.
