This beetroot chutney is a delicious and healthy dip made with roasted beetroots, red onions and flavored with curry leaves, cumin, and lemon juice. Sweet and spicy, this chutney is perfect with veggies, crackers or as a sandwich spread.
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.
Notes
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.