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.
Peel the skin of the beetroot and chop it into small cubes.
In a pan, add oil, cumin seeds, red chilli, garlic, curry leaves, chana dal and urad dal.
Saute this on a low flame till the dals turn golden brown.
Keep this aside.
Now add the chopped beetroot and saute this on a medium flame without getting burnt. Cook for 10 mins.
Allow it to cool. Grind this along with the dal mixture into a fine paste.
In a pan add a drop of oil and then add mustard seeds.
When it splutters, add the ground beetroot chutney.
Saute in a low flame for a minute.
Transfer it to a serving bowl.