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Beetroot Dal Chutney Recipe | Truweight


Beetroot Dal Chutney

Think of the colour red and beetroot will feature prominently.

This deep red colored vegetable, due to the abundant betalain pigment, is rich in a host of minerals, vitamins and antioxidants. A little of this chutney is sure to fire up the colour and nutrient quotient of your plate.

Course Side Dish
Cuisine Indian
Keyword Beetroot Dal Chutney
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 Beetroot
  • 1 tsp cumin seeds
  • 1 tsp chana dhal
  • 1 tsp urad dhal
  • 3 red chilli
  • A handful of curry leaves
  • 2-3 garlic cloves
  • 1/2 tsp mustard seeds
  • 1 tsp oil


  1. Peel the skin of the beetroot and chop it into small cubes.

  2. In a pan, add oil, cumin seeds, red chilli, garlic, curry leaves, chana dal and urad dal.

  3. Saute this on a low flame till the dals turn golden brown.

  4. Keep this aside.

  5. Now add the chopped beetroot and saute this on a medium flame without getting burnt. Cook for 10 mins.

  6. Allow it to cool. Grind this along with the dal mixture into a fine paste.

  7. In a pan add a drop of oil and then add mustard seeds.

  8. When it splutters, add the ground beetroot chutney.

  9. Saute in a low flame for a minute.

  10. Transfer it to a serving bowl.

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