To begin making the Beetroot Chutney recipe, heat oil in pan.

Add bengal gram and black gram, saute them till both lentils become golden in colour. Make sure you don’t burn them.

Now add asafoetida, curry leaves and saute it for a few seconds.

Add grated beetroot and chopped green chillies. Saute them for 5 to 6 minutes or till the raw aroma of beetroot goes away.

Switch off the flame and add grated coconut, mix well. Let the mixture bit cool down.

Once the mixture is cooled down, add it to a grinder jar. Add salt, some water and grind it in a smooth paste.

Take the smooth paste in a bowl. Now we will start making the tempering for chutney.

Heat oil in a tadka pan. Add mustard seeds and let them crackle.

Now add curry leaves and pinch of asafoetida, mix well and switch off flame. Pour the tempering over beetroot chutney mixture. Mix well and Beetroot Chutney is ready to be served.

Serve Beetroot Chutney along with Keerai Sambar and Steamed rice for a healthy and tasty weekday lunch or dinner.