Chukandar ki Chatni Recipe
Chukandar ki Chatni
Beetroot Chutney
Submitted By: Taz
Ingredients:
1 Medium/Large Beetroot (Chukandar)
3 small Shallots (Gradana)
2 cloves Fresh Garlic (Leh-sun)
4 Tbs Grated Coconut (Nariyal) - fresh preferred
½ tsp Tamarind Pulp (Imli)
Kosher Salt (Namak) to taste
Roast and Grind:
1 Tbs Dried White Chickpeas (Chana Dal)
1 Tbs Skinless White Lentils (Urad Gotta)
3 Dried Red Chiles (Lal Mirch) - amount to taste
1 tsp Coriander Seed (Dhania Saabut)
¼ tsp Cumin Seed (Jeera)
For Tadka:
1 Tbs Cooking Oil (Tel)
¼ tsp Black Mustard Seed (Rai)
⅛ tsp Asafoetida Powder (Hing)
8-12 Fresh Curry Leaves (Kaddi Patta)
Preparation:
- Wash and peel beetroot - Cut into ½ inch cubes
- Place a medium-large skillet over medium heat - Add beetroot, shallots, garlic, coconut, and tamarind - Sauté for 5-10 minutes or until coconut is browned not burnt - Remove from heat and allow to cool to room temp
- Place a small skillet over medium-low heat - Add all of the 'Roast and Grind' ingredients to skillet and roast until urad dal turns a golden brown (apx 3-5 minutes) - Remove from heat and allow to cool to room temp - Once cooled, transfer to a mortar and pestle, spice mill, or clean coffee grinder and grind into a fine powder
- Place cooled beetroot mixture in the work bowl of a small food processor or blender along with the ground powder (from step 3) - Add 2 Tbs water and salt to taste (apx ½ tsp) - Purée until desired consistency is achieved (can be 'chunky' or smooth paste - Your choice) add additional water as necessary to achieve desired consistency
- Transfer purée to serving dish/storage container
- Heat cooking oil in a small skillet over medium heat - Once oil is hot, add the 'Tadka' ingredients and fry until mustard seeds pop and curry leaves are wiled and darkened (apx 1-3 minutes)
- Pour over the top of raita - Ready to serve
Can be served at room temperature or chilled alongside almost any Indian meal but particularly wonderful served alongside dosa and idli, or with steamed basmati rice or Indian flatbread for dipping
Can be stored refrigerated in an airtight container for up to 3 weeks
