Beetroot Chutney

Beetroot Chutney is a quick, colorful and very salubrious Chutney to serve with Idli, Dosa, Roti or Steamed Rice. It is great change to the regular chutney’s and prepared using grated beetroot and coconut.

It just requires a few ingredients which are available in our pantry on daily basis.I have used fresh grated coconut in the recipe. Desiccated coconut can be used, if you do not have fresh coconut.

Beetroot is a delicious and versatile vegetable that is easy to add to your diet as poriyal,salad,juice and in pulao, roti, puri etc.

Health Benefits of Beetroot:

Beetroots, commonly known as beets, are a popular root vegetable used in many cuisines around the world.

Beets are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties. Here are the few benefits of beets,

  • They are low in calories, yet high in valuable vitamins and minerals. In fact, they contain a bit of almost all the vitamins and minerals that you need
  • Beets contain a high concentration of nitrates, which have a blood pressure-lowering effect. This may lead to a reduced risk of heart attacks, heart failure and stroke.
  • Eating beets may enhance athletic performance by improving oxygen use and time to exhaustion. To maximize their effects, beets should be consumed 2–3 hours prior to training or competing.
  • Beets may have a number of anti-inflammatory effects.
  • Beets are a good source of fiber, which is beneficial for digestive health, as well as reducing the risk of a number of chronic health conditions.
  • Beets contain nitrates, which may help increase blood flow to the brain, improve cognitive function and possibly reduce the risk of dementia.
  • The pigments in beets may help reduce the growth of cancer cells
  • Beets have a high water and low calorie content. Both of these properties are beneficial for weight loss.

This is a reddish-pink hues colored chutney made from beetroot and coconut.It is not only healthy but also taste delicious like other chutneys. Its great for idli,dosa, rice, roti, paratha, sandwiches, wraps, etc.

It can be refridgerated in an air-tight container for 2-3 days.



2 tsp oil
1 tbsp urad dal
1 tbsp chana dal
1/2 tsp cumin seeds
1 green chilli
few curry leaves
1 tsp hing
1 cup beetroot, grated
1/2 cup coconut,grated
salt as required
1/2 cup water

For Tempering :
1 tsp oil
1 tsp mustard
1/2 tsp cumin seeds
1/2 tsp urad dal
1 dried red chilli
few curry leaves


  1. Heat oil in a large pan,once oil is hot add urad dal, chana dal and cumin.
  2. Once it browned add green chilli and curry leaves. Then add the grated beetroot and hing.
  3. Saute on low flame for 3 minutes and then add coconut and salt. Cook for few minutes and turn off the flame.
  4. Once its cooled, grind to smooth chutney by adding water.
  5. For tempering, heat oil in a small pan, once the oil is hot, add mustard, urad dal,red chilli, few curry leaves and allow to splutter.
  6. Pour the tempering over beetroot chutney and mix well.
  7. Devour this beetroot chutney with idli, dosa or rice.


Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

Reach out to me at and also you can follow me on FACEBOOKINSTAGRAM ,PINTEREST to see what’s latest in my kitchen!

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s