Use as a dip, spread, or a side; this sweet and spicy beetroot chutney is delicious and healthy. Made with roasted beetroots, red onions and flavored with chili, curry leaves, cumin, and lemon juice, it is a great way of adding beetroots to your meal.
Assorted vegetable sticks served with beetroot dip make a super healthy snack and are great for summer picnics or dinner gatherings. I often use this chutney as a spread for sandwiches, a side for parathas and also stir it in some homemade yogurt to make a Mediterranean style beetroot dip that goes great in homemade pita pockets.
With beetroot it was almost love at first sight for me. Its purple-crimson colour made it stand out from all the veggies in the stand. What made me stick with it was its sweet earthy flavours and how it made me feel!
Health Benefits of Beetroot
Low in fat and rich in nitrates, vitamins A, B and C, essential minerals and antioxidants, beetroot is a powerhouse of nutrition. Health benefits of beetroot include:
- Fights cancer
- Lowers Blood Pressure
- Beats Anaemia
- Provides essential nutrition for pregnant women, and is
- Best friends with your bowel!
And not just the beetroot bulb, the beet greens are also as exceptionally rich in nutrients as the root.
Both beet root and greens can be eaten raw in salads and smoothies or cooked. I started with an every morning beetroot juice regime almost a year ago when I also kick-started an early morning run routine. Apart from that, I love making the Indian beetroot soup or lightly roast them to add in lentil salads.
In this recipe, the sweetness of beetroots and onions is combined with spicy green chilies, paprika, cumin, and curry leaves. Adjust the heat as you like it. For a sweeter chutney, you can also use some tamarind in place of lime juice.
If you like this recipe, please take a moment to rate it and/or leave your comments at the end of the blog. It will really encourage me to keep exploring, learning and improving.
Roasted Beetroot Chutney
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 cup beetroot peeled and cut into wedges
- 1 tbsp oil
- 1 tsp cumin powder
- Paprika powder to taste
- Salt to taste
- 5-6 dried curry leaves
- 1 green chili chopped (optional)
- ¼ cup onion chopped
- 2 cloves garlic smashed and peeled
- 1 tbsp lime juice
- Switch on the oven grill.
- In a pot combine together oil, cumin powder, paprika, salt, and dried curry leaves. Mix well.
- Add the beetroot wedges and toss to coat
- Roast the beetroot in the middle rack for 10 mins, turning them once at the halfway point.
- Use the same pot for sautéing onions, garlic and green chilli on medium heat for about 2-3 mins until they soften. I found the oil left after tossing the beetroot was enough to cook the onions. You can add a little oil if there is need for some.
- Remove from heat. In a mixer, blend together roasted beetroot and cooked onion, garlic and green chilli mix.
- Mix in the lime juice, taste and adjust for seasoning and serve.
- Store beetroot chutney in an airtight jar. The chutney will stay good in the fridge for up to a week and can be frozen for later.
- Nutrition Info is for ¼ cup chutney.
Connect with me
Would love to start a conversation, share recipes, cooking experiences and food stories from India and around the world.