Beet Chutney


Like a restaurant where you only order “that one” dish from, ingredients can get stuck in a single preparation. Pumpkins become pumpkin pies, carrots are shamed into being the side-star of a pot roast, or kale. Oh, kale… what on Earth do we do with you?

What’s a vegetable you struggle to expand on?

Mine tends to be with beets. I am not a sweets fan, so candied beets are on par with the canned variety my mom would periodically heat up and plop on our plates. Side dish = complete. *nose wrinkle*

However, since I subscribe to a CSA (Community Supported Agriculture) box, beets inevitably make an appearance. My beet battle sent me to South India, a true veggie paradise. This is an adaption of a good six or seven beetroot chutney recipes, and then I tweaked it even further… because I’m an edible rebel.

Beetroot Chutney

TIP: Beetroot greens are celery’s hot cousin. Save the beetroot greens and make Ethiopian Ye’abasha Gomen! Just reduce the salt.

Specialty Ingredients: Curry leaves (or curry leaf powder…not curry powder),  mustard seeds, beetroot (1 large bulb), frozen shredded coconut
Specialty Tools: Food Processor

On medium-high heat, add:

  • 2 tbsp oil (I use olive)
  • 1 tsp Cumin seed
  • 1/4 tsp mustard seed

When the mustard seeds pop, add:

  • 1/4 tsp Curry leaf powder (or 1 stem of curry leaves)
  • 1 tsp Urad dal

When the urad dal turns a golden brown, add:

  • 1 Onion, lazily chopped
  • 1 tbsp Garlic, minced

When the onions are soft (5-7 mins) add:

  • 1 tsp cayenne
  • 3 tbs shredded coconut, thawed
  • 1/2 tsp fennel powder
  • 1/2 tsp salt

Mix then add:

  • 1 beet root shredded

Cook until the beets are nice and soft (15 minutes). When cooled, add the mixture to a food processor and blend until very smooth. If you’re immediately blending, just make sure to keep the vegetable shoot open so the steam can escape (or…boom!)

Serve as a condiment with fried food, dosa, or….spread on a sandwich…YUM! :)

It’ll stay in the fridge up to a week, the freezer a month (freeze it in little silicon ice trays) or can it!


9 thoughts on “Beet Chutney

    1. You can carmelize the onions during the cooking process (cook an extra 20-25 mins). But carmelized onions as an individual ingredient tend to be sweetened, so it might make this chutney sweet as beets are a sweet vegetable naturally.

      Liked by 1 person

  1. I struggle with ways to cook eggplant. It is super delicious, and its one of the few cheap veggies over here, but I have no idea how to cook it, haha. This chutney looks amazing!


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