Tangy Raw Beetroot & Tomato Chutney Recipe
tangy chutney with healthy beets, tomatoes, coriander and green chillies, served with Idli, dosa, or uttapams
Tangy Raw Beetroot & Tomato Chutney Recipe is delicious concoction which is full of health and nutrients. Beetroots, Beets or Chukandar as we know is low in fat and high in Vitamin C and insoluble fiber. The naturally occurring color adds a vibrancy to whatever you make with beetroot.
Though mostly eaten cooked, Tangy Raw Beetroot Chutney is a great way to add raw beets into your diet. Since it is a raw chutney, it will take you only a few mins to whip this up. Lemon, Coriander, and Tomatoes are really important part of this chutney. Lemon and tomato help in balancing out the earthy flavor of the beetroot and coriander gives a nice texture and flavor to the chutney. You can add garlic to give it a strong hit. Add some olive oil to it and it will make a great dip for chips and nachos.
Did you know: Although beets have the highest sugar content of all vegetables, most people can safely eat beet roots a few times a week. Beetroots are also known to be low in calories and contain no cholesterol. It is high in fibre, vitamins, minerals, and is high in plant derived anti-oxidants. Additionally, the green leaves of the beetroot are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A. Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver's detoxification processes
- 1/2 cup Beetroot , roughly chopped
- 1/2 cup Coriander (Dhania) Leaves , roughly Chopped
- 1/4 cup Tomato , roughly chopped
- 2 Green Chillies , chopped
- 1 tablespoon Lemon juice , (Or to taste)
- Water , as required
- Salt , to taste
How to make Tangy Raw Beetroot & Tomato Chutney Recipe
To begin making Tangy Raw Beetroot & Tomato Chutney Recipe, get all the ingredients prepped and handy.
In a food processor, add coarsely chopped raw beetroots, coriander, tomatoes, chillies, and pulse till they form a coarse mix.
Add lemon juice, salt to taste, and blend again for about 20 seconds or till the desired consistency, with the help of a little water. Take out into the serving bowl. Adjust lemon and salt to taste.
I am a techie by qualification, worked in IT and then left my job to teach kids in a low-income school in Delhi. I am a food lover. I love to cook cuisines from around the world and experiment with them. I believe food should be all about health, nourishment, and taste. I also love to explore places on foot apart from cooking and eating.