The Back Burner: A beetroot chutney you will love

The best way to eat a vegetable you dislike - like beetroot - is to turn it into a chutney

Serve the beetroot chutney with rice, rotis, dosas or idlis. You can even have it in a grilled cheese sandwich. Use a sharp cheese, like cheddar or smoked gouda, which will contrast well with the sweet-sour taste of the chutney. (Photo credit: Pooja Pillai)

Earlier this week, I looked at the very unappetising palak dal and rice that was on the lunch menu of the day, and realised that there was no way I could eat it without at least one element that had a little oomph. I rummaged through the fridge to find something that could be turned into a quick subzi, when I saw two sad-looking beetroots that had been lying ignored for over a week. As a matter of fact, I had bought them myself, although I can’t remember what I was thinking when I picked them up and added them to my overflowing basket. The fact of the matter is that I really dislike beetroot. It’s earthy sweetness, which is what appeals to most of its fans, is exactly what put me off about it, so if I ever have to eat it, I prefer it cooked with lots of garlic or pickled in vinegar so that it tastes a little less beetroot-y.

Since almost any vegetable can be turned into a chutney – as I learnt many years ago when one of my mom’s friends served me a stunning cabbage chutney – that’s what happened to the beetroots in my fridge. The chutney turned out to be a little sweet and sour and, thanks to lots of garlic and chilli, pungent and hot, too. All in all, exactly how a chutney should be. In fact, I like it so much that I polished off most of it when I had dosas for breakfast the next day.

Almost anything, including beetroot, can be turned into a chutney. (Photo credit: Pooja Pillai)

Ingredients

Beetroot, peeled and grated – 1
Oil – 1 & ½ tbsp
Cumin seeds – ½ tsp
Asafoetida – a pinch
Urad dal – 1 tsp
Chana dal – 1 tsp
Garlic, chopped – 5-6 pods
Dried red chillies – 5-6
Tamarind pulp (without seed and pith) – 1 tsp
Mustard seeds – 1 tsp
Salt, to taste

Method

Soak the tamarind pulp in about 2 tbsp of hot water

Heat 1 tbsp oil on medium flame, and add cumin seeds. When they start to change colour and pop, add the urad dal and chana dal. Fry till they’re golden, then add the asafoetida, followed by garlic.

When the garlic is golden, add the dried red chillies. Once they start to puff up, add the grated beetroot and fry till it’s cooked. This shouldn’t take longer than 10 minutes. Add a pinch of salt to speed up the cooking process.

Story continues below this ad

Once the beetroot is cooked, turn off the flame and allow it to cool to room temperature. Then, add the tamarind water to the beetroot mixture and grind it to a paste. Make it as smooth as you like, adding water as required.

Finally, add salt (as needed) and top off with a tempering of mustard seeds.

Serve with rice, rotis, dosas and idlis. I haven’t tried it yet, but I suspect this chutney would go well in an Indian-style grilled cheese sandwich. Use a sharp cheese, like cheddar or smoked gouda, which will contrast well with the sweet-sour taste of the chutney.

[The Back Burner is a blog that will talk about all things food (with recipes, of course)]

Story continues below this ad

For more lifestyle news, follow us: Twitter: lifestyle_ie | Facebook: IE Lifestyle | Instagram: ie_lifestyle

Pooja Pillai

Pooja Pillai is a Senior Assistant Editor at The Indian Express, working with the National Editorial and Opinion section. Her work frequently explores the intersection of society, culture and technology. Editorial Focus & Expertise Pooja’s writing spans several key domains, often blending analytical commentary with cultural critique. Art & Culture: She writes extensively on cinema, books, and the evolving landscape of arts and entertainment. Technology & Society: Her work examines the human impact of the gig economy, the rise of AI in creative fields, and the cultural shifts driven by digital platforms. Food & Lifestyle: She often uses food as a lens to explore history and politics, covering everything from the origins of pantry essentials to the impact of nutrition policy. Politics: She closely tracks political developments in South and West India and provides commentary on international political transitions, including the shifting landscape of American politics. Multimedia & Podcasting Pooja is a prominent voice in the Indian Express’s digital ecosystem. She is the host of 'DeshKaal with Yogendra Yadav', weekly video podcast where she facilitates deep-dive conversations on Indian democracy, social movements, and current political affairs. Notable Recent Works Cinema & Identity: “SRK@60: Why Shah Rukh Khan is Bollywood's last, and only, superstar” – an analysis of stardom and the changing face of Indian identity Global Politics: Commentary on the Trump administration’s misguided “war on woke culture” via typography and analysis of the visual semiotics of Volodymyr Zelenskyy’s attire during successive visits to the White House. Art & AI: “An unequal music: AI is lowering barriers at the cost of music itself” – a critique of how technology is redefining artistic value. Professional Presence Pooja is active on X (formerly Twitter) and Instagram, where she shares her latest columns and editorial insights. Her full archive and latest updates can be found on her Indian Express Author Profile. ... Read More

📣 For more lifestyle news, click here to join our WhatsApp Channel and also follow us on Instagram