Beetroot Chutney

Beetroots are a powerhouse of nutrients. It contains more Vitamin C than spinach. The nitrates in beetroot helps in lowering the blood pressure. It increases your stamina. A certain constituent in beetroot prevents birth-defects, so pregnant women must include it in their diet. The pigment that gives crimson color to beetroots can  prevent cancer. Beetroot detoxifies your body.

This is a sweet chutney. The taste of which enhances with time. 

Method:

Peel and chop the Beetroot and onion.
Grind all the ingredients into a coarse paste. Add little water if needed.
Heat a pan, add oil, mustard seeds, and broken red chillies. When the mustard starts spluttering add curry leaves. Add the ground mixture and cook for a few minutes while stirring.
This chutney is best when used after 2 -3 hrs.
Serve with rice. 

Ingredients: 

Beetroot - 1 medium sized
Onion - 1 small or a few shallots
Ginger - 1" piece
Garlic - 1 - 2 cloves
Green chilly - 2
Dry Red chilly - 2
Cumin seeds - 1/2 teaspoon or to taste
Turmeric powder - 1/4 teaspoon
Tamarind Pulp - 1 tablespoon
Salt to taste

For Seasoning:

Mustard seeds - 1/2 teaspoon
Dry red chilly - 2
Curry leaves - 1 sprig
Oil - 2 teaspoon