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My amma had been telling me about this beetroot chutney for a long time now. She was sure it will be liked by everyone at home, especially my husband, since he is very fond of garlic. I finally ended up making it today and rightly so my hubbie absolutely loved it.

This is what you’ll need

Beetroots: 2

Coconut: 2tbsp

Roasted red chillies: 2-3

Roasted coriander seeds: 1tsp

Tamarind: Marble sized ball

Garlic: 8-10 cloves (sliced into roundels)

Oil: 1tsp

Salt to taste

Let’s get cooking

1. Pressure cook the beetroot and once cool peel and chop roughly into cubes.

2. Grind the beetroot along with the coconut, red chillies, coriander seeds and tamarind to a smooth paste.

3. Empty this paste into a bowl.

4. Heat the oil in a pan and add the chopped garlic. Brown it well.

5. Add this garlic, along with salt to the beetroot paste and mix well.

6. Serve with rice and dal. It also goes well with phulkas.

Approximate preparation and cooking time: 20 minutes

Serves: 4



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