Recipe of Quick Beetroot Coconut Chutney
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Steps to Make Homemade Beetroot Coconut Chutney. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Beetroot Coconut Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beetroot Coconut Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Beetroot Coconut Chutney estimated approx 5 minutes.
To begin with this recipe, we must first prepare a few components. You can cook Beetroot Coconut Chutney using 10 ingredients and 2 steps. Here is how you can achieve that.
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A simple coconut and beetroot chutney that looks so beautiful and tastes amazing
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Ingredients and spices that need to be Take to make Beetroot Coconut Chutney:
- 1/4 cup fresh coconut sliced or grated
- 1/4 beetroot chopped
- to taste Salt
- 1/2 teaspoon Cumin seeds
- 1 chilli
- As needed Water
- Tadka
- 1/2 teaspoon oil
- 1 teaspoon mustard seeds
- 5-6 curry leaves
Steps to make Beetroot Coconut Chutney
- Blend together coconut, cuminseeds, chilli, salt and beetroot. Add water as required
- In a pan, heat oil. Add mustard seeds, curry leaves and add the chutney paste to the tadka.
Mix and serve.
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