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1
Prepare beetroot by peeling and removing fibrous parts, wash thoroughly, and cut into small pieces.
2
Heat one tablespoon of oil in a pan and fry urad dal until golden.
3
Add peanuts and continue frying on low heat.
4
Add the cut beetroot, garlic, tamarind, green chilies, onion, and tomato, and mix well.
5
Add salt to taste and stir well. Bring to a boil over high heat, then reduce to low heat, cover, and cook for five minutes.
6
Add a handful of coriander leaves and cook for two more minutes, then turn off heat and let cool.
7
Transfer the cooled mixture to a blender and grind until smooth with slight coarseness.
8
Heat one tablespoon of oil in a small pan, add mustard seeds, urad dal, peanuts, coriander leaves, garlic, turmeric, and red chilies, and fry until well combined.
9
Turn off heat, add the ground chutney, mix well, and serve.
PrimedTableBETA
