beetroot chutney

Updated at: Thu, 17 Aug 2023 03:12:55 GMT

Step 1

place the garlic ginger, chilli, turmeric, salt and vinegar into a blender. Liquidise to an even consistency and then put this (the masala) to one side. Heat about 1 1/2 cm of oil in a stainless steel saucepan. When hot add the mustard seeds. As they pop add the fenugreek seeds and asafoetida. When the fenugreek turns a deep gold, pour in the masala. Take care as this will cause plenty of steam. Stir well and then cover the pan and cook on full heat for 10-15 minutes. Keep an eye on it to make sure it does not stick to the pan. It should start to thicken a little. Add the beetroot, stir in well. Ensure there is just enough liquid to cover, if not add water. Cook on a low heat for 25 mins or until the beetroot is al dente. Stir in the Jaggery. Allow to cool and then bottle. It will keep for a few months.

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