Beetroot Chutney
Garam Beetroot Thuviyal
Inspired by India’s ‘Deep South’ an earthy and vibrant chutney punked up with fruity chillies and textured by mustard seeds and nutty dal.
- 3 tbs vegetable oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2cm fresh ginger, finely chopped
- 1 ½ tsp chana dal
- 1 ½ tsp urad dal
- 1 sprig curry leaves
- 2 green chilies
- 3 dried red chilies
- 350g chopped beetroot
- Salt as needed
- 2 tsp lemon juice
How To Make Beetroot Chutney
- Heat a pan with oil over a medium temperature, fry the cumin and mustard seeds until they sputter. Turn the temperature to low, then add the ginger, both dals, add the curry leaves, red and green chilies and cook until the dals have turned golden. Set aside to cool and separate a spoonful for the final garnish.
- Using the same pan and turn up to medium and fry the beetroot for up to 5 minutes until al dente. Let everything cool.
- Then blend all the ingredients until you have a texture chutney, season with salt and lemon, mix through thoroughly and garnish with the reserved tarka.
Garam Beetroot Thuviyal
Inspired by India’s ‘Deep South’ an earthy and vibrant chutney punked up with fruity chillies and textured by mustard seeds and nutty dal.
- 3 tbs vegetable oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2cm fresh ginger, finely chopped
- 1 ½ tsp chana dal
- 1 ½ tsp urad dal
- 1 sprig curry leaves
- 2 green chilies
- 3 dried red chilies
- 350g chopped beetroot
- Salt as needed
- 2 tsp lemon juice
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