Tangy Raw Beetroot & Tomato Chutney Recipe

tangy chutney with healthy beets, tomatoes, coriander and green chillies, served with Idli, dosa, or uttapams

Akanksha Saxena
Tangy Raw Beetroot & Tomato Chutney Recipe
310 ratings.

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.

Serve Tangy Raw Beetroot & Tomato Chutney Recipe with Carrot Onion Uttapam Recipe, Paruppu Podi Recipe and South Indian Filter Coffee Recipe for breakfast on a weekday.

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

Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Equipments Used: Philips Food Processor
Prep in

10 M

Cooks in

5 M

Total in

15 M

Makes:

4 Servings

Ingredients

  • 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

  1. To begin making Tangy Raw Beetroot & Tomato Chutney Recipe, get all the ingredients prepped and handy.

  2. In a food processor, add coarsely chopped raw beetroots, coriander, tomatoes, chillies, and pulse till they form a coarse mix.

  3. 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.

  4. Serve Tangy Raw Beetroot & Tomato Chutney Recipe with Carrot Onion Uttapam RecipeParuppu Podi Recipe and South Indian Filter Coffee Recipe for breakfast on a weekday.

Akanksha Saxena

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Last Modified On Wednesday, 30 August 2017 16:41
     
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