Beetroot pacchadi

Beetroot is commonly available in India and everywhere else. In India, because of the strong red color it imparts to every food item prepared, it is not very popular in usage. But beetroot is very beneficial to the general health and particularly in lowering blood pressure and heart disease etc. A glass of fresh beet juice is even recommended as a health drink!
The chutney recipe is more like a salad recipe and can be made non spicy.
I do not prefer to add seasoning, but if you want the oil glaze and look of urad dal, you may season the chutney.

 

 

 

Ingredients:

•      1 to 2 cups beetroot pieces
•      2 green chilis ( adjust to taste)
•      1 tsp. methi mustard powder (optional)
•      2 tsp. lemon juice

Seasoning: (optional)

•       1 tsp. oil
•      1/2 tsp. urad dal
•      1/4 tsp. mustard seeds
•      A few curry leaves

Directions:

1.      Grind the beet pieces, green chilis along with methi mustard powder.
2.      You may add 2 tsp. of water if you want the consistency of the chutney to be a little watery.
3.      Otherwise, you can have coarse grain chutney, more like a salad.
4.      Add lemon juice and mix well.
5.      Heat oil in a pan.
6.      Add urad dal, mustard and curry leaves.
7.      When mustard seeds crackle, pour the mixture over the chutney.
8.      Store in a jar. It keeps for about a week if kept in the refrigerator.

Variations:

 

 

Soaked, peeled peanuts can be ground along with beets.
Or fresh coconut also can be added while grinding and these additions enhance the taste of the chutney!!