{"id":4916,"date":"2010-09-07T21:29:43","date_gmt":"2010-09-08T02:29:43","guid":{"rendered":"http:\/\/thasneen.com\/cooking\/?p=4916"},"modified":"2013-04-25T13:15:17","modified_gmt":"2013-04-25T17:15:17","slug":"beetroot-chutney","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/beetroot-chutney\/","title":{"rendered":"Beetroot Chutney"},"content":{"rendered":"<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/09\/beetroot-chutney.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4917\" title=\"beetroot chutney\" alt=\"\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/09\/beetroot-chutney.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/09\/beetroot-chutney.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/09\/beetroot-chutney-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/09\/beetroot-chutney-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p>Don&#8217;t you just love the color of the beetroot? I feel good when my fingers and hands turn purple while chopping the beetroot&#8230;<\/p>\n<p>Stir fry and juice are the two things I used to make with beetroot. The other day, while thinking of some new ways to cook beetroot, I came up with this recipe. As soon as I tasted it, I heard a round of applause by my taste buds. There is no doubt that I&#8217;ll be sticking with this recipe for a very long time, I mean really long.<\/p>\n<p><strong>Beetroot Chutney<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><strong>To Grind:<\/strong><\/p>\n<ul>\n<li>Beet root, cubed- 2, small<\/li>\n<li>Ginger, chopped- 1 inch<\/li>\n<li>Green chili- 1<\/li>\n<li>Cilantro, chopped- 1 handful<\/li>\n<li>Salt- 2 pinches<\/li>\n<\/ul>\n<p><strong>Seasoning:<\/strong><\/p>\n<ul>\n<li>Oil- 1 tbsp<\/li>\n<li>Mustard seeds- 1 tsp<\/li>\n<li>Chana dal- 1 tsp<\/li>\n<li>Urad dal- 1 tsp<\/li>\n<li>Dry red whole chili- 2<\/li>\n<li>Curry leaves- 1 sprig<\/li>\n<li>Tamarind juice- 2 inch fresh tamarind soaked in 3 tbsp water<\/li>\n<li>Salt- to taste<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<li>Grind the above mentioned &#8220;to grind ingredients&#8221; into a smooth paste.<\/li>\n<li>Heat a wide pan over medium heat, add oil, let oil turn hot.<\/li>\n<li>Add mustard seeds and let it splutter.<\/li>\n<li>First add the chana dal, stir constantly and let turn golden.<\/li>\n<li>Immediately add urad dal and keep stiring, don&#8217;t burn the dals.<\/li>\n<li>Add dry red chili and curry leaves, saute for a few seconds.<\/li>\n<li>Pour the ground beetroot and combine well.<\/li>\n<li>Strain the juice from the fresh tamarind and pour it to the beetroot.<\/li>\n<li>Combine everything well and let cook for a few minutes.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/09\/making-beetroot-chutney.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4919\" title=\"making beetroot chutney\" alt=\"\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/09\/making-beetroot-chutney.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/09\/making-beetroot-chutney.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/09\/making-beetroot-chutney-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/09\/making-beetroot-chutney-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>If the mixture is getting dry, you could add a little water to it and cook it.<\/li>\n<li>Taste it and add salt if needed.<\/li>\n<li>Remove from the stove and transfer into a serving bowl.<\/li>\n<li>This will in fact make a great side dish for rice, dosa, Idli, chapati etc.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/09\/beetroot-chutney.jpg\" \/>\n<div class=\"item ERName\">Beetroot Chutney<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]To Grind[\/b]<\/li>\n<li class=\"ingredient\">Beet root, cubed- 2, small<\/li>\n<li class=\"ingredient\">Ginger, chopped- 1 inch<\/li>\n<li class=\"ingredient\">Green chili- 1<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1 handful<\/li>\n<li class=\"ingredient\">Salt- 2 pinches<\/li>\n<li class=\"ERSeparator\">[b]Seasoning[\/b]<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Chana dal- 1 tsp<\/li>\n<li class=\"ingredient\">Urad dal- 1 tsp<\/li>\n<li class=\"ingredient\">Dry red whole chili- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Tamarind juice- 2 inch fresh tamarind soaked in 3 tbsp water<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Grind the above mentioned &#8220;to grind ingredients&#8221; into a smooth paste.<\/li>\n<li class=\"instruction\">Heat a wide pan over medium heat, add oil, let oil turn hot.<\/li>\n<li class=\"instruction\">Add mustard seeds and let it splutter.<\/li>\n<li class=\"instruction\">First add the chana dal, stir constantly and let turn golden.<\/li>\n<li class=\"instruction\">Immediately add urad dal and keep stiring, don&#8217;t burn the dals.<\/li>\n<li class=\"instruction\">Add dry red chili and curry leaves, saute for a few seconds.<\/li>\n<li class=\"instruction\">Pour the ground beetroot and combine well.<\/li>\n<li class=\"instruction\">Strain the juice from the fresh tamarind and pour it to the beetroot.<\/li>\n<li class=\"instruction\">Combine everything well and let cook for a few minutes.<\/li>\n<li class=\"instruction\">If the mixture is getting dry, you could add a little water to it and cook it.<\/li>\n<li class=\"instruction\">Taste it and add salt if needed.<\/li>\n<li class=\"instruction\">Remove from the stove and transfer into a serving bowl.<\/li>\n<li class=\"instruction\">This will in fact make a great side dish for rice, dosa, Idli, chapati etc.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1682<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Don&#8217;t you just love the color of the beetroot? I feel good when my fingers and hands turn purple while chopping the beetroot&#8230; Stir fry and juice are the two things I used to make with beetroot. The other day, while thinking of some new ways to cook beetroot, I came up with this recipe. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":4917,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[335,556,80,18],"tags":[],"class_list":["post-4916","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beetroot","category-chutney","category-sides","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/4916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=4916"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/4916\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/4917"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=4916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=4916"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=4916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}