Spices and Seasons – Beetroot Chutney


Roasted Beetroot ChutneyThis roasted beetroot chutney was one I discovered or rather created, when I was left with an assortment of beets, last fall. I was looking for something beyond my usual stir fries or roasted beetroot salads. I tried to mesh this up, in a South Indian style chutney. I have spent a little time talking about Indian style chutneys here.

Since, then I have played around with the ingredients, added a nice dose of summer freshness by adding in some mint.

This time of the year, I swap mint for my usual favorite herb cilantro. Its fresh notes add lightness to these hot days of summer. This chutney will keep in the refrigerator for about 6 to 8 days. It can be used a relish to spark up any meal, it can be spread over fresh grilled bread brushed with olive oil and topped with crumbly goat cheese, and can pair nicely with any grilled meat of your choice.

It offers a wonderful richness of nutrition in a simple vegan and gluten-free. Instead of boiling the beetroot, I have roasted it to make sure that we preserve the depth of flavor in this recipe.

Spices and Seasons – Beetroot Chutney

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

An unusual and spicy take on summer roasted beets.


  • 2 to 3 medium sized beetroots
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1/8 teaspoon asafetida
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon unsalted peanuts
  • 2 green chilies
  • 4 tablespoons coarsely chopped mint
  • 1 teaspoon salt
  • 4 tablespoons lime juice
  • To Temper
  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 6 curry leaves
  • 1 tablespoon minced cilantro (optional)


  1. Pre-heat the oven to 350 degrees.
  2. Wrap the beetroots in foil and bake for 40 minutes.
  3. Remove from the oven, cool slightly and peel and coarsely chop.
  4. Heat the oil on medium heat for 1 minute add in the cumin seeds and the asafetida.
  5. Almost immediately add in the ginger and sauté lightly.
  6. Add in the peanuts and cook for 2 minutes, until the peanuts are fragrant and toasty.
  7. Add in the chopped beetroot and cook for another two minutes.
  8. Place the cooked mixture in the blender and add in the green chilies and the mint.
  9. Squeeze in the lemon juice.
  10. Pulse the blender a few times to get the ingredients soft and them blend until smooth.
  11. Place the pureed mixture into the serving bowl.
  12. 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.
  13. Mix slightly and serve the chutney as a side dish with rice and lentils or dosas.




About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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