Beetroot Chutney

• 1 beetroot
• ½ tsp cumin seeds
• 1 tsp chana dhal
• 1 tsp urid dhal
• 8 curry leaves
• 3 garlic cloves
• 2 tsp oil
• ½ tsp mustard seeds
• ½ tsp chilli powder

Method

1. Peel the skin off the beetroot and chop into small cubes.
2. In a pan, add oil and throw in the cumin seeds, red chilli, garlic, curry leaves, channa dal and urad dal.
3. Saute on a gentle flame until the lentils turn a golden colour. Empty into a bowl and set to one side.
4. Add a little oil and add the chopped beetroot and saute gently. Be careful as it can burn very easily. Add more oil if needed.
5. Cook for about 10 minutes until it is soft and then allow it to cool.
6. Put the beetroot and the fried spice mix into a blender and grind to a fine paste.
7. Heat oil in a pan and add the mustard seeds. Once they splutter, remove from the heat and pour into the ground chutney. Stir and transfer to a serving bowl.