Name: Beetroot toamato chutney. recipe by DrKhushboo Bansal at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Ingredients: 1 medium sized beetroot.; 1 medium sized tomato.; 2 tsp oil.; 4 garlic cloves.; 2 dry red chillies.; 1/2 tbsp chana dal.; 1/2 tbsp urad dal.; 1/4 tsp mustard seeds.; Salt to taste.

ABOUT Beetroot toamato chutney. RECIPE

There is an interesting history linked with beetroot , when I first tasted beetroot I just spit it out of my mouth. ....and now I just love it in a simple boiled way or experimenting new recipes with the exciting colour that it adds to the recipe.

Ingredients Serving: 3

1 medium sized beetroot.
1 medium sized tomato.
2 tsp oil.
4 garlic cloves.
2 dry red chillies.
1/2 tbsp chana dal.
1/2 tbsp urad dal.
1/4 tsp mustard seeds.
Salt to taste.

Instructions

In a pan add oil heat it add garlic chillies sauté and add chana dal and urad dal (half quantity).
Sauté on medium flame continously stirring.
Switch off the flame once it turns golden.
Let it cool.
Meanwhile chop the tomatoes and the beetroot.
In a pan again heat little oil and cook the tomatoes and beetroot until soft.
Cool.
Add the first mixture and then the tomatoes and beetroot mixture in a blender.
Add salt.
Blend it into a smooth mixture.
Transfer it to a serving bowl.
Before serving add tempering.
Heat remaining oil in the pan add the left urad dal chana dal and mustard seeds.
Once tempered pour this over the chutney...
Hmm mm. ...In love With the colour of the chutney.
Not too spicy but tasty accompaniment to your daily food.

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