Beetroot Coconut Chutney

Name: Beetroot Coconut Chutney
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: South Indian
Ingredients: 10 oz (280 g) beetroot, scrubbed, peeled and cut into ¾-inch (2 cm) cubes (about 2 medium beets); 1 cup (90 g) fresh grated coconut, fresh or frozen and thawed; 2 whole (10 g) green chilies, stemmed and roughly chopped (seeded for milder heat); 1 tsp (5 g) fresh ginger, peeled and roughly chopped; 1 tsp (5 g) tamarind paste; ¾ tsp (4 g) fine sea salt, plus more to taste; ¼ cup (60 ml) water, cool, plus extra as needed to blend; 1 tbsp (14 g) coconut oil; 1 tsp (5 g) black mustard seeds; 1 tsp (5 g) split white urad dal; 1 whole (1 g) dried red chili, broken in half; 12 leaves (2 g) fresh curry leaves, patted dry; ⅛ tsp (0.3 g) asafoetida (hing) (optional)

From the MyKitchenBank Kitchen

A vivid magenta South Indian-style chutney made by blending steamed beetroot with fresh coconut, green chili and tamarind, then finishing with a sizzling tempering of mustard seeds, urad dal and curry leaves. Perfect with dosa, idli or rice.

Prep: 15 min
Cook: 25 min
Wait: 15 min
Total: 55 min
Makes: About 1½ cups (360 ml), serves 6

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Ingredients

6 servings

For the chutney
10 oz (280 g) beetroot, scrubbed, peeled and cut into ¾-inch (2 cm) cubes (about 2 medium beets)
1 cup (90 g) fresh grated coconut, fresh or frozen and thawed
2 whole (10 g) green chilies, stemmed and roughly chopped (seeded for milder heat)
1 tsp (5 g) fresh ginger, peeled and roughly chopped
1 tsp (5 g) tamarind paste
¾ tsp (4 g) fine sea salt, plus more to taste
¼ cup (60 ml) water, cool, plus extra as needed to blend
For the tempering
1 tbsp (14 g) coconut oil
1 tsp (5 g) black mustard seeds
1 tsp (5 g) split white urad dal
1 whole (1 g) dried red chili, broken in half
12 leaves (2 g) fresh curry leaves, patted dry
⅛ tsp (0.3 g) asafoetida (hing) (optional)

Equipment (4)

Steamer basket with lidded pot, or a pot with 1 inch (2.5 cm) of water
Blender or small food processor (3-cup / 700 ml capacity or larger)
Small skillet or tadka pan, 6-inch (15 cm), with lid
Vegetable peeler and knife

Steps

Before you start

Wear an apron and gloves if you like: beetroot stains hands, boards and clothes.
Fresh or frozen (thawed) grated coconut gives the best texture; dried unsweetened coconut needs soaking (see substitutions).
Have the tempering ingredients measured and next to the stove, because mustard seeds pop fast.
Total time includes about 15 minutes of cooling before blending.

1
Prep the beetroot
- Peel the beets and cut into ¾-inch (2 cm) cubes so they cook evenly.
- Chop the green chilies and ginger roughly.
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Ready when: Beet pieces are similar in size.
Tip: Peel under running water or on a board you don't mind staining.
2
Steam the beets
- Bring 1 inch (2.5 cm) of water to a boil in a pot fitted with a steamer basket.
- Add the beets, cover, and steam for 15–18 minutes.
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Ready when: A knife slides into a cube with almost no resistance.
Tip: Top up the pot with hot water if it runs low.
3
Cool the beets
- Lift the beets into a bowl and let cool for about 15 minutes, until just warm.
- Blending hot beets can dull the color and make the coconut taste cooked.
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Ready when: Beets feel just warm to the touch.
4
Blend the chutney
- Combine the cooled beets, coconut, green chilies, ginger, tamarind paste, salt and ¼ cup (60 ml) water in the blender.
- Pulse, scraping down the sides, then blend for 1–2 minutes.
- Add water 1 tablespoon at a time if needed.
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Ready when: A thick, spoonable, slightly coarse paste that holds its shape on a spoon.
Tip: Go easy on water; the chutney loosens when tempered and as it sits.
5
Taste and set aside
- Scrape the chutney into a serving bowl.
- Taste and add a pinch more salt if needed.
- For more tang, stir in a little more tamarind.
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Ready when: Balanced: salty, lightly tangy, gently spicy and sweet.
6
Heat the oil
- Warm the coconut oil in a small skillet over medium heat for about 1 minute, until it shimmers.
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Ready when: A mustard seed dropped in sizzles right away.
7
Pop the mustard seeds
- Add the mustard seeds and cover the pan with the lid.
- Cook 30–45 seconds, until the popping slows to a few pops.
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Ready when: Seeds pop and turn gray; popping slows.
Tip: Keep the lid handy; seeds jump. Burnt seeds taste bitter, so lower the heat if they smoke.
8
Toast dal and spices
- Add the urad dal and dried chili and stir for 30 seconds until the dal turns light golden.
- Add the hing if using, then the curry leaves (they will sputter) and stir for 10 seconds.
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Ready when: Dal is pale golden, curry leaves are crisp and fragrant.
Tip: Make sure the curry leaves are dry to limit spattering.
9
Combine and rest
- Pour the hot tempering over the chutney and stir through.
- Let it sit for 5 minutes so the flavors meld, then serve at room temperature.
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Ready when: The chutney is glossy with a vivid magenta color and speckled with seeds.

Good to know

Tips

Steam rather than boil the beets so they don't lose color or become waterlogged and make the chutney runny.
Cool the beets before blending for a brighter color and fresher coconut flavor.
Add water sparingly; the chutney thins as it stands.
Pair with dosa, idli, curd rice or as a sandwich spread.

Make ahead

"Steam and blend the chutney up to 1 day ahead and refrigerate; make the tempering fresh and stir it in just before serving for the best aroma."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days. Freezer: up to 1 month (texture softens slightly); thaw overnight in the fridge and stir well. Serve cold or at room temperature; no reheating needed."

Substitutions

fresh grated coconut → unsweetened desiccated coconut. Use ½ cup (45 g) soaked in ¼ cup hot water for 10 minutes, then drain lightly.
tamarind paste → fresh lime juice. Use 2 teaspoons, added at the end of blending.
coconut oil → neutral oil such as sunflower. Use if you prefer less coconut flavor.
fresh curry leaves → omit. There is no true substitute; skip them rather than use dried, which have little flavor.