Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and chopped
- 1 cup grated coconut
- 1 small onion, chopped
- 2-3 green chilies, chopped
- 1/2 inch ginger, chopped
- 1/4 cup roasted peanuts
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- Salt to taste
- Water as needed
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, heat oil and add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
2. Add chopped onion, green chilies, and ginger. Saute until onion turns translucent.
3. Add chopped beetroot and salt. Mix well and cook for 5-7 minutes on medium heat.
4. Add grated coconut and roasted peanuts. Mix well and cook for another 2-3 minutes.
5. Turn off the heat and let the mixture cool down.
6. Transfer the mixture to a blender or food processor. Add water as needed and blend to a smooth paste.
7. Transfer the chutney to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 10g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Peanuts can be substituted with cashews or almonds.
- Green chilies can be substituted with red chilies or chili powder.
Variations:
- Add a handful of fresh coriander leaves while blending for a fresh flavor.
- Add a tsp of tamarind paste for a tangy taste.
Tips and tricks:
- Adjust the amount of green chilies as per your spice level preference.
- Add water gradually while blending to get the desired consistency.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
- Reheat the chutney in a microwave or on a stovetop until warm.
Presentation ideas:
- Serve the chutney in a small bowl with a spoon.
- Garnish with fresh coriander leaves or grated coconut.
Garnishes:
- Fresh coriander leaves
- Grated coconut
Pairings:
- This chutney goes well with dosa, idli, vada, or any South Indian breakfast dish.
Suggested side dishes:
- Sambar
- Coconut chutney
- Tomato chutney
Troubleshooting advice:
- If the chutney is too thick, add more water while blending.
- If the chutney is too watery, add more grated coconut or roasted peanuts.
Food safety advice:
- Make sure to wash and clean the beetroots properly before using.
Food history:
- Beetroot and coconut chutney is a popular South Indian chutney recipe that is served with breakfast dishes.
Flavor profiles:
- This chutney has a sweet and nutty flavor with a hint of spice.
Serving suggestions:
- Serve the chutney as a side dish with any South Indian breakfast dish.
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Region: Indian