This is a very simple chutney and a great way to use the nutritious beetroot leaves. I got amazingly fresh beetroot from the farmer's market. I used the tender and fresh leaves to make this chutney. It goes well with roti and rice.
Ingredients
1 cup beetroot leaves (washed and coarsely chopped)
1 medium onion
1 teaspoon urad dal or split and skinned black lentil
1/2 teaspoon chana dal or bengal gram split
2 roasted red chilies
pea size tamarind
1 tablespoon oil
salt for taste
Method
Put oil in a pan and add the chana dal and urad dal. Roast till light brown. Roast the red chili till crisp. Add finely chopped onion and fry till light brown. Add the beetroot leaves and cook till soft. Grind the leaves with rest of the ingredients into a smooth paste. Serve immediately.
5 comments:
Looks nice but i dont get the leaves here i guess, will c .
very healthy ...looks delicious too..
I have never tried chutney with beet leaves as we don't get them here in Singapore but I love beet chutney. Lovely color.
Sounds interesting and nice...
@Chitra: I know, the leaves are hard to come by. Hope you also find them soon :)
@LG: I have eaten the beetroot chutney or gojju, and want to try it at home.
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