Ginger and Beetroot Chutney
This Ginger and Beetroot chutney is vibrant, flavorful and a seriously flavorful way to work with beets. Originally from South India, this chutney is perfect with idlies and dosas. But the possibilities are so much more. This chutney can be a perfect dip, or even a sandwich spread. Vibrant and bright, this Beet chutney offers an interesting break from Beet Salads. There are so many interesting ways to savor and cook beets in the Indian kitchen. Chances are if I am a beet, I would want to find my way into the Indian kitchen.
Beets as usually easy to grow. Ever since we have been growing our own beets, I have learnt to love them. Freshly picked beets are so much more tender. They cook easily. Roasting beets if the time permits is great, but when in a rush consider the instant pot.
Cooking Beets in the Instant Pot for your Ginger and Beetroot Chutney
Honestly all you need to do is toss the beets in the instant pot and set them to cook for 3 minutes. Do not keep the keep warm button on. When you are ready to work with them, retrieve the beets from the instant pot. Here is the fun part, the peel slips of so easily. And then it is just a matter of pureeing the beets and tempering them. So, 10 minutes of hands-on time gets you this gorgeous and flavorful chutney.
The chutney is finished using a classic South Indian tempering of mustard seeds and whole lentils. If you are somehow out of whole lentils just the mustard seeds will do. I have kept the heat level on the milder side to appease the young ones. If you wish, you can increase the number of green chilies used here.
This chutney keeps well in the refrigerator for one or two weeks. If you are making a large batch, you can freeze this. It is extremely freezer friendly.
A spicy and peppery take on the nutritious beetroot, that converts it into a delightful condiment.
Ingredients
- 2 to 3 medium sized beetroots
- 1 tablespoon grated fresh ginger
- 1 tablespoon unsalted peanuts (optional)
- 2 green chilies
- 1 teaspoon salt
- 4 tablespoons lime juice
- 1 tablespoon oil
- 1 teaspoon black mustard seeds
- 1/2 teaspoon whole yellow or white lentils (chana or urad dal)
- 3 to 4 curry leaves
Instructions
- Add 2 cups of water in the instant pot. Add in the beets and set to cook on high pressure for 2 minutes. Allow a natural release. Remove the cover and then remove the beets and discard the water. Peel the beets and set aside.
- Coarsely chop the beets and place them in a blender. Add in the ginger, peanuts (if using), green chilies, salt and the lime juice and blend until smooth.
- Place the pureed mixture in a bowl.
- Heat the oil and add in the black mustard seeds and wait until the seeds crackle. This is a very quick process; it takes about 30 seconds.
- Add in the lentils and toast until fragrant and a little darker. Add in the curry leaves and turn of the heat.
- Pour this seasoned oil and spice mixture over the pureed chutney.
- Gently stir into the chutney. Let the flavors settle for 5 minutes and then serve the chutney with your favorite meal.
Notes
A lot of the time is spent in roasting the beets which is done unattended.