Beetroot Chutney

How to Prepare

1. Peel and grate the beetroots using a grater or food processor.
2. Heat 4 tablespoons of oil in a frying pan over medium heat.
3. Add 4 teaspoons of mustard seeds and wait until they start to splutter.
4. Add 4 teaspoons of urad dal and 4 teaspoons of chana dal, and sauté until golden brown.
5. Add 8-10 dried red chilies and sauté for 1-2 minutes until they release aroma.
6. Add the grated beetroot and mix well. Cook for 10-12 minutes until the beetroot softens.
7. Add 2 cups of grated coconut and cook for another 5 minutes, stirring occasionally.
8. Add salt to taste and mix well. Turn off the heat and let the mixture cool slightly.
9. Transfer the mixture to a blender, add 1 cup of tamarind paste, and blend into a smooth chutney. Add water if needed to adjust consistency.
10. For tempering, heat 2 tablespoons of oil in a small pan, add 2 teaspoons of mustard seeds, a pinch of asafoetida, and a few curry leaves. Sauté for 30 seconds.
11. Pour the tempering over the chutney and mix well before serving.