Why roast the beets instead of boiling them for this chutney?

Roasting beets concentrates their natural sugars and deepens their earthy flavor, contributing to a richer, sweeter chutney than boiling would.

What is asafetida and can I omit it from this chutney?

Asafetida is a pungent spice often used in Indian cuisine to provide an onion-garlic flavor. While it adds a unique depth, you can omit it if unavailable, though the flavor profile will be slightly different.

What is the purpose of tempering the chutney with mustard seeds and curry leaves?

Tempering, or tadka, involves heating spices in oil to release their essential oils and aroma. For this chutney, it adds a final burst of fragrant, savory notes from the mustard seeds and curry leaves.

How should I store leftover Roasted Beetroot and Ginger Chutney?

Store the chutney in an airtight container in the refrigerator for up to 3-4 days. While some chutneys can be frozen, the texture of this particular blend may change, so refrigeration is recommended.

What are some recommended ways to serve this Roasted Beetroot and Ginger Chutney?

This chutney is versatile and can be served as a side dish with rice and lentils, dosas, or as a vibrant accompaniment to any plant-based meal.

3.9K Views 13 years ago

Roasted Beetroot and Ginger Chutney
[Vegan]

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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A vibrant, smooth, reddish-purple Roasted Beetroot and Ginger Chutney in a small white bowl, garnished with fresh cilantro.

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Roasted Beetroot and Ginger Chutney [Vegan]

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What I have discovered is that the best way to eat these red iron-rich vegetables is to roast them. This deepens their flavors and in turn offers a nice dense taste to the vegetable. I actually did the same with this chutney, in that I roasted the beetroots first. This... Read More

Ingredients You Need for Roasted Beetroot and Ginger Chutney [Vegan]

2 to 3 medium sized beets
3 tablespoons oil
1 teaspoon cumin seeds
1/8 teaspoon asafetida
1 tablespoon grated fresh ginger
1 tablespoon unsalted peanuts
2 green chilies
1 teaspoon salt
4 tablespoons lime juice

Temper

1 teaspoon oil
1/2 teaspoon mustard seeds
6 curry leaves
1 tablespoon minced cilantro (optional)

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How to Prepare Roasted Beetroot and Ginger Chutney [Vegan]

Pre-heat the oven to 350 degrees.
Wrap the beets in foil and bake for 40 minutes.
Remove from the oven, cool slightly, and peel and coarsely chop.
Heat the oil on medium heat for 1 minute and add in the cumin seeds and the asafetida.
Almost immediately, add in the ginger and sauté lightly.
Add in the peanuts and cook for 2 minutes, until the peanuts are fragrant and toasty.
Add in the chopped beetroot and cook for another 2 minutes.
Place the cooked mixture in the blender and add in the green chilies.
Squeeze in the lemon juice.
Pulse the blender a few times to get the ingredients soft and then blend until smooth.
Place the pureed mixture into the serving bowl.
Heat the oil and add the mustard seeds and wait till they crackle. Add the curry leaves and pour the seasoned oil over the chutney. Gently stir in the cilantro leaves, if using.
Mix slightly and serve the chutney as a side dish with rice and lentils or dosas.