Beetroot Chutney | Tempered Beetroot Puree

This is another one of those not-really-a-recipe kind of a recipe :) With beetroot as the star ingredient, simplicity is the main character of this dish. In fact, this is one yum way to feed yourself the healthy wonder vegetable - Beetroot!

 

Actually, I landed up with this one purely by accident! I was making myself some Beetroot Raita and ended up with some additional beet puree than  that is required for the raita. Upon wondering what to do with that little bit, I tempered it with a simple tadka and voila... it tasted great! :) Here is how you can make yourself some of this healthy chutney...

 

Ingredients

Beetroot - 1 large

Salt - a pinch
Chilli Powder - a dash

Oil - 1/2 tsp

Mustard seeds - 1/4 tsp

Curry leaves - 1 few

Dry Red Chilli - 1

 

Method

• Pressure cook the beetroot. Cool, peel and blend in the mixer along with very little water to get a fine puree.
• Temper mustard seeds, curry leaves and red chillies.
• Mix in the tempering, salt and chilli powder into the beet puree.
• Serve with rice. Tastes great with curd rice!