Beetroot Chutney

This is such a versatile chutney. I’ve used it as a cracker topping, as a dip, to make pink puris (yes!) and even in beetroot pulaos 2 beetroots boiled and peeled 2/3d tsp roasted and powdered cumin 1/2 tsp red chili powder 1/2 tsp black salt + salt to taste 1/2 tsp sugar Lemon juice…

Mango Ginger Chutney

For the seasoning heat 2 tsp oil. Add 2-3 tsp urad dhal (split black gram) and fry till light brown. Add 1 tsp rai (mustard) and 1/2 tsp methi (fenugreek) seeds. Once the methi (fenugreek) seeds turn a little brown, add a pinch of asafoetida, 1/4 tsp turmeric, few curry leaves and 2-3 red chillies. …