Manathakalli keerai Thogayal

Ingredients

• 500 g Beetroot (peeled and diced into 1‑cm cubes)
• 4 Garlic Cloves (minced)
• 2 Tbsp Coconut Oil (extra‑virgin, for sautéing)
• 1 Tbsp Red Chili Paste (adjust to heat preference)
• 1 tsp Salt (or to taste)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 2 Tbsp Water (to help blend)

Instructions

1. Prepare the beetroot

   Peel the beetroot, cut into 1‑cm cubes and set aside.

   Time: PT5M

2. Sauté garlic

   Heat coconut oil in a saucepan over low flame. Add minced garlic and sauté for 2‑3 minutes until fragrant but not browned.

   Time: PT3M

   Temperature: Low flame

3. Cook beetroot with spices

   Add the diced beetroot, red chili paste, and salt. Stir to coat the beetroot, then cover and cook for about 10 minutes, stirring occasionally, until the beetroot is tender and the mixture turns a deep golden‑red color.

   Time: PT10M

   Temperature: Medium flame

4. Blend to desired consistency

   Transfer the cooked beetroot mixture to a blender, add lemon juice and 2 Tbsp water, then blend until smooth or leave slightly chunky based on preference.

   Time: PT5M

5. Adjust seasoning and finish

   Taste the chutney and add more salt or lemon juice if needed. Transfer to a serving bowl.

   Time: PT2M

6. Store

   Cover the bowl tightly and refrigerate. The chutney keeps for up to 5 days; it can be frozen for up to 1 month.

   Time: PT0M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

15 g

Fat

3 g

Fiber

3 g