Beetroot Chutney

Beetroot chutney | thogayal is tasty side prepared with beetroot. Chutney goes well any tiffin varieties and also tastes yum when mixed with rice and oil. Beetroot thogayal can be prepared within 15 minutes. With little leftover beetroot, this thogayal is good way to finish it.
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Course: Chutney | Thogayal
Cuisine: Vidya Srinivasan
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Vidya Srinivasan


  • Beetroot - 1 cup
  • Urad dal - 3 tbsp
  • Red chilli - 3
  • Coconut - 3 tbsp
  • Asofetida - generous pinch
  • To temper:
  • Coconut oil - 1tsp
  • Mustard seed - 1/8 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few


  • In a pan add Urad dal and red chilli, sauté till the dal turns golden brown. Transfer it into a plate
  • Add oil to the same pan, add chopped beetroot, little salt and cook for 5-6 minutes till it's done. Sprinkle little water if required. Transfer it to the same plate containing beetroot
  • Add coconut, asofetida to the mixture. Grind it into smooth thogayal
  • Add coconut oil to the small pan, when it is hot add mustard seeds, Urad dal, curry leaves and let it temper. Add it to the thogayal
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  1.  Cut beetroot into small pieces for faster cooking
  2. Adjust red chilli according to your taste. If you think thogayal is sweet, soak red chilli in hot water for 5 minutes and grind with Chutney
  3. Adjust water according to the desire consistency. If you are mixing with rice add less. For chutney consistency add extra
  4.  Nuts like walnut, almond can be added and coconut can be skipped
  5. Few pepper can be sauted and added for extra spice
  6. Coconut oil gives nice flavour to the chutney, if preferred regular cooking oil can also be used
  7. If Beetroot takes longer time to cook, beetroot  can be pressure cookeD and sautéd
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