BEETROOT CHUTNEY

Ingredients:

• Beetroot – ½ from a medium sized
• Big Onion chopped – ¼ cup
• Garlic – 4 pieces
• Coriander Seeds – 2 table spoons
• Cumin seeds – 2 table spoons
• Dry chillies –  3 to 4
• Tamarind - A small piece

To Temper

• Oil
• Mustard seeds
• Urad dhal
• Bengal Gram (chana dal)
• Curry leaves 
• Asafoetida

Preparation

• Chop the beetroot into small pieces
• Heat some oil in a frying pan
• Add chopped onions, garlic and dry chillies to it
• Saute for sometime and then add the cumin seeds, coriander seeds and tamarind piece
• Fry until the fresh smell of cumin seeds and coriander vanish
• Finally, add the chopped beetroot
• Add some salt to taste
• Fry until the beetroot gets cooked
• Now, let the fried ingredient mix to cool down to room temperature
• Grind the mix with little water in a mixer grinder until it gets the consistency of chutney
• Temper with mustard seeds, urad dal, bengal gram, curry leaves & asafoetida