Raw Mango Beetroot Chutney

Name: How to Make Raw Mango Beetroot Chutney | Easy & Delicious Raw Mango Beetroot Chutney Recipe
Total time: 10 min
Yield: 4
Cuisine: south-indian

This chutney pairs well with dosa, idli, paratha, rice, or snacks. It is rich in vitamins, fiber, and antioxidants, making it both delicious and healthy. #PD26

prep time 10 Mins

cook time 20 Mins

chef Kavita yeole

Step 1

Boil or steam beetroot until slightly soft. Add beetroot, raw mango, chilies, garlic, coriander, cumin, salt, and jaggery into a mixer.

Step 2

Blend into a smooth or slightly coarse chutney. Add lemon juice and adjust seasoning.

Step 3

Optional: Heat oil, crackle mustard seeds and curry leaves, then pour over chutney.

Calories 28 Kcal

Total Fat 0.5 g

Carbs 6 g

Protein 0.8 g

ESSENTIAL ITEMS

1 medium beetroot (peeled & chopped)

1 small raw mango (peeled & chopped)

2 green chilies

2 garlic cloves

handful fresh coriander or mint

1 tsp roasted cumin powder

as per taste Salt

1 tsp lemon juice

0.5 tsp mustard seeds

as required Few curry leaves

OPTIONAL

1 tsp jaggery or honey

1 tsp oil for tempering

Recipe by:

Kavita yeole

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