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Main Course

Beetroot And Dates Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 6 servings

1 nos Beetroot medium sized, boiled
1/2 cup Dates — soaked in water for 20 minutes
Tamarind — soaked in water for 20 minutes
1/4 tsp Red Chilly Powder
1/4 inch Ginger
Sugar A pinch
1/2 tsp Vinegar
Salt, to taste

Preparation

Step 1
In the grinder, put the boiled beetroot, soaked dates, soaked tamarind, chilly powder, ginger, salt and sugar.
Step 2
Grind them into a fine mixture. Chutney is ready,.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Beetroot And Dates Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 6 servings

1 nos Beetroot medium sized, boiled
1/2 cup Dates — soaked in water for 20 minutes
Tamarind — soaked in water for 20 minutes
1/4 tsp Red Chilly Powder
1/4 inch Ginger
Sugar A pinch
1/2 tsp Vinegar
Salt, to taste

Preparation

Step 1
In the grinder, put the boiled beetroot, soaked dates, soaked tamarind, chilly powder, ginger, salt and sugar.
Step 2
Grind them into a fine mixture. Chutney is ready,.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.