Beetroot Chutney

               

Beetroot Chutney

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Preparation Time:15 mins  |  Serves: 2

Ingredients

Beetroot-1

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Garlic-1 (op)

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Mustard-1/4 tsp

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Cocunut-2 tbsp

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Curry leaves-few

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Salt as per taste

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Oil

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Dry roast & Grind

Channa Dal-1 tbsp

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Urad dal-1 tbsp

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Red chilli-1

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fenugreek-1/4 tsp

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Cumin/Zeera-1/2 tsp

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Method:

1. Dry roast (channa dal,urad dal,cumin,fenugreek & red chilli) everything till golden brown.

2. In a pan add oil then mustard,once the mustard splits add curry leaves and fry for 3 secs then add garlic.
3. Once the garlic is fryed add beetroot ,salt and cook till beetroot is cooked(sprinkle water if necessary).
4. Now switch off the flame and add the cocunut and mix well.

5. In a blender add the dry roast item first and grind till it becomes nice powder.
6. Now add the beetroot into the ground powder and grind into a smooth paste(add water if needed).

Notes:

• seperately dry roasting can be skipped and add those item after mustard and fry.
• Grinding the dry roast item seperately is also optional.(you can grind along with betroot but it will be coarse).
• Serve with rice,dosa and idli too...

Red Capsicum Chutney | Bell Pepper Chutney | Kudai Milagai Chutney

Red Capsicum Chutney!! Capsicums are beautiful colored fruits.The stronger the color of the capsicum ,the higher the concentration level of anti-oxidants.A small capsicum could provide up to three times more of the recommended daily amount of Vitamin C,much more than any citrus fruits.And each color of capsicum have different nutrients. 

I love red capsicum chutney than green ,bcoz the red one have a fruity flavour and almost taste like a tangy tomato chutney.you can also do the same with other colors too.This chutney goes well with all tiffin item(dosa,idli,idiyapa,uthapam.....).

Do try and share your comments as well as recipe pics... 

Red Capsicum Chutney

Recipe Cuisine: Indian | Recipe Category: Chutney
Preparation Time:20 mins | Serves: 2

Ingredients

Red capsicum-1(medium)

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Onion-1

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Tomato-1

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Red chilli-2

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Garlic-2 to 3 cloves

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Ginger- 1/2 inch

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Curry leaves –few

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Tamarind-small(op)

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Urad dal-1/2 tbsp

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Hing-a pinch

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Sesame oil- 3 tbsp

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Salt as per taste

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Mustard-1/4 tsp(op)

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Method:

1. In a pan add oil ,when hot add urad dal ,red chili ,once it turns golden brown reduce flame and add garlic and ginger and fry for a minute.

2. Now add curry leaves and onion, fry till the onion is translucent then add tomato and cook till all moisture goes and become mushy. Now add the tamarind , hing and switch off the flame.

3. In a separate pan add 2 tbsp oil and fry the capsicum till it cooks fully in the oil .

4. Now separate the capsicum and add it to the tomato onion mixture, reserve the excess oil in the pan itself.
5. Once it is cool down add salt and grind into smooth paste.
6. Take the pan with excess oil and heat ,add some mustard and temper it (hing can be used here if u skipped in the before step).

Notes:

• Tempering is optional.
• You can add 1 or 2 cashews while grinding to increase the richness.
• Add or reduce chilies according to your taste.

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