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Main Course

Beetroot Chutney (Step By Step Photos)

Side dish for rice - Beetroot Chutney (Step by Step Photos).

Ingredientsfor 5 servings

Beetroot : 2 nos
Tomato : 2 Nos
Kashmiri Chilly : 3 Nos
Oil : 3 tbsp
Salt : for Taste

Preparation

Step 1
Remove beetroot skin and grate them. Chop tomatoes into small pieces.
Step 2
Set a pan on the stove, heat oil and add Chillies and tomato to this. Cook for about 5 minutes, stirring contonously.
Step 3
Add grated beetroot and salt to this and cook for 10 to 15 minutes.
Step 4
Set to cool and then transfer to a mixer grinder and grind well to a fine paste.
Step 5
Cook this for 2-3 more minutes.
Step 6
Ready to serve.

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 Chutney (Step By Step Photos)

Side dish for rice - Beetroot Chutney (Step by Step Photos).

Ingredientsfor 5 servings

Beetroot : 2 nos
Tomato : 2 Nos
Kashmiri Chilly : 3 Nos
Oil : 3 tbsp
Salt : for Taste

Preparation

Step 1
Remove beetroot skin and grate them. Chop tomatoes into small pieces.
Step 2
Set a pan on the stove, heat oil and add Chillies and tomato to this. Cook for about 5 minutes, stirring contonously.
Step 3
Add grated beetroot and salt to this and cook for 10 to 15 minutes.
Step 4
Set to cool and then transfer to a mixer grinder and grind well to a fine paste.
Step 5
Cook this for 2-3 more minutes.
Step 6
Ready to serve.

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.