How To Make Beetroot Chutney

 

 

 

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Beetroot chutney is a south indian recipe. This chutney is quick and easy to prepare. Its colour attracts childrens to eat it without our compulsion. Beetroot is believed to be native of the mediterranean region of europe.
It has been used as a vegetable for many years.

 

This vegetable is a good tonic food for health.Beetroot is a blood building food. It aids the natural process of elimination and support detoxification process. It contains sodium, potassium, phosphorus, calcium, copper, iron, iodine, vitamins B1,B2,B3,B6 and c. Betacyanin is the pigment that gives beetroot its colour,and has powerful antioxidant properties.

Beet fiber has the cholesterol lowering properties. Beetroot contains nitrates and this helps in lowering the blood pressure. They have properties to clean the kidneys and gall bladder. The bioactive agent betaine helps in aiding the liver function.

Being a home-maker,it is our responsibility to give this nutritive valued beetroot to our family by presenting in different forms. This is one of different form of presenting it and here is the procedure to guide you.

Difficulty Level

Easy

Instructions

  • The things you need to collect are one large sized beetroot,one tomato,4-5 small onions or half big onion,tamarind,salt(as required),one teaspoonful of mustard seeds,one teaspoonful of urad dal,4-5 red chillies,edible oil and curry leaves.
  • First peel the skin of the beetroot,wash it to remove the soil that is adhered. Dice the beetroot into small pieces.
  • Now dice the tomato and onion finely. Soak the tamarind in little water and keep aside.
  • Take kadai and add one tablespoon of edible oil,heat it. To this add mustard seeds and after it splutters,add one teaspoonful of urad dal and followed by curry leaves. Saute it well on a low flame and keep aside.
  • Now fry the red chillies until it smell arises and keep aside.
  • Now add edible oil and heat. To this add chopped onions and saute it until it turns light golden brown. Then add finely chopped tomato to this,saute it until the water content of the tomato evaporates.
  • Make sure all the water evaporates. Now its time to add the diced beetroot. Saute it well for 4-6 minutes. It is sauted well,if the aroma of the beetroot arises. Now switch off the flame. Keep in mind that the above procedure should be done in a medium flame only.
  • Squeeze the tamarind and get the juice. Strain it.
  • Keep aside and cool the above. Now take small jar of the mixer. Wash it,add the sauted beetroot mixture,red chillies and required salt and grind it.
  • For fine grinding add this tamarind juice instead of water and grind well. After finishing the grinding,transfer it to clean bowl. Season it with sauted mustard seeds,urad dal and curry leaves. Now it is ready to serve for idli,dosa and rice. Serve at room temperature. It can be stored in a refrigerator and can be used for two days.
  • Tips and Warnings Todo sobre toldos

  • In the similar way you can use carrot also instead of beetroot.
  • The sauted mustard seeds,urad dal and curry leaves can also be grinded along with the chutney. It gives a different taste.
  • Beetroot and especially beet greens contain high levels of oxalate, and should be avoided by individuals with kidney stones containing oxalate.
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    How To Make Beetroot Chutney

    How To Make Beetroot Chutney

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    2024-04-02

     

    How To Make Beetroot Chutney
    How To Make Beetroot Chutney

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