Beetroot chutney with Sesame seeds

Beetroot chutney

Beetroot is a cardiovascular friendly vegetable with rich antioxidants and Vitamin C. Adding iron rich sesame seeds  and other spices with this highly nutritious vegetable gives you a sweet, tangy chutney. My moms recipe for preparing chutney’s is to add more sesame seeds and very less amount of peanuts. Instead of peanuts I added walnuts. The taste is equally good and this chutney is a good combination with rice or pesarattu. Today I made it with Mixed lentils/ whole dal dosa. My little one enjoyed it saying red chutney. Hope you will enjoy this recipe.


  1. Beetroot – 1 Big ( Chopped beets – 2 Cups)
  2. Sesame seeds – 2 tbsp
  3. Walnuts – 5
  4. Cumin- 1 tsp
  5. Coriander seeds – 1 tsp
  6. Garlic – 2 cloves
  7. Tamarind – 5 strands
  8. Green Chillies – 5
  9. Oil – 1 tsp
  10. Salt – 1 tsp ( adjust)


  • Mustard seeds – 1 tsp
  • Urad Dal – 1 tsp
  • Dry Red chillies – 2
  • Oil – 1 tsp
  • Curry Leaves – 4
  • Turmeric- 1/8 tsp


  • Heat a non stick pan on medium high heat, dry roast  walnuts and keep them a side, and dry roast sesame seeds, remove from heat.
  • In same pan on low medium heat spray little oil .Once the pan is heated add cumin,coriander, garlic and green chillies, fry them until green chillies turn little pale and keep them aside.
  • In the same pan add a tea spoon oil,  when the oil is heated add chopped beet root and saute them for a minute. Add a tea spoon salt, mix well and cover it with lid and cook beets until soft around 15 minutes. ( Alternatively you can steam cook beets)
  • When all the ingredients reach room temperature, grind sesame seeds , then add walnuts, coriander,cumin, garlic,green chillies and tamarind  to sesame powder and grind them.
  • Add beets to above ingredients and grind them to coarse texture. Add water if needed. Taste and adjust salt.

Popu (Seasoning) Method:

  • Heat small pan on medium heat and add 1 tsp oil for popu/tadka
  • Add Mustard seeds , cumin and dry chillies, when mustered seeds are spluttering add turmeric and curry leaves, switch off the stove.
  • Add this popu to Chutney.
  • Serve Chutney with idly, dosa, pesarattu, rice or It can be use as a dip for bread or as a spread for sandwich


Beetroot chutney served with pesarattu


Nutritional information:


  • Rich in Vitamin C, Iron and Magnesium.
  • Very high in Dietary Fiber, Folate, Potassium and Manganese.

Sesame Seeds:

  • Rich in Iron, Protein, Dietary Fiber, Thiamin, Magnesium, Phosphorus, Zinc, Copper and Manganese


Sending this recipe to ONLY – side dish event.

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2 Responses to Beetroot chutney with Sesame seeds

  1. Keerthi says:

    Hi , Swathi
    I have tried your beet root chutney recipie and It came out really tasty. Keerthi.

  2. jahnavi says:

    I am really bad at preparing chutneys. Since when you posted carrot and beetroot chutneys, I am confidently including chutneys in my menu. Thank you!!!!

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