Can be stored for a week under refrigeration.
Beetroot-250gms( finely chopped)
Dry Red chiles-10
Salt to taste
Urad dal/ Split black gram-1tsp
Grind beetroot along with dry red chiles, tamarind paste and required salt in a mixer grinder to a smooth and fine paste. Heat enough oil in a kadai, when hot add mustard seeds, when crackles add the urad dal. Now add the ground beetroot chutney and give a good stir. Cover kadai with a lid and simmer for 5 mins or until the chutney thickens and oil separates on the sides.( Stir the chutney occasionally, to avoid sticking to the bottom of kadai). When the chutney thickens and oil separates on the sides, remove from heat. Serve beetroot chutney with hot idlys or dosas.