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.
Beetroot recipes
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
Instructions
- 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.
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.
- Nutrition Info is for ¼ cup chutney.
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Would love to start a conversation, share recipes, cooking experiences and food stories from India and around the world.
yummy! I can think of eating this chutney with idli, dosa, upma or even slather it on a bread and make a vegetable sandwich!
yes, Priya,
I too love it with idlis and dosas. It is so versatile!
oh i am a huge fan of beets and cant wait to make this. It looks easy and I love easy recipes. Beets are so healthy for us and I actually eat them every day this will be a nice change!
Thanks, Claudia!
Kudos to you for eating beets every day! I am glad you liked this recipe… the chutney is a great way of adding beats to your meal in so many ways 🙂
That sounds like an amazing recipe! I’ve never seen a Beet Chutney. I think I would love this on a sandwich with grilled chicken goat cheese and the Beet Chutney. A perfect summer dinner
Thank you Susie!
I love it as a spread on sandwiches and your menu sounds super delicious! Yay, to summers 🙂
I love all the flavors in this dish!! I’m relatively new to cooking with beets, but I love their flavor. This sounds like an amazing way to prepare them.
Hey Courtney,
If you are new to beets, you should definitely try this chutney. It is easy and you can use it in so many different ways… as a dip, a spread, or a side. I also like roasted beets in salads like this warm lentil salad.
Thanks for dropping by!
I absolutely love that color! Such a beautiful chutney with so many health benefits!
Thanks, Tara!
I think the first thing that attracted me to beats was their color! :-p
Eating beetroots regularly help to detoxify the liver. Most people consider beets boring and tasteless but with such creative recipe, I think they would give them a second chance. Beets not only contribute to detoxify the liver but they also lower estrogen and they have nitric oxide which relaxes the arteries of the cardiovascular system to lower blood pressure.
Thanks, Eric!
I am so glad you liked the recipe. Also thank you so much for mentioning the health benefits of beetroots!