BEET ROOT CHUTNEY

INGREDIENTS:

1.2 Big Beet Roots.
2.2 Big Onions.
3.2 Tsps Coriander Seeds.
4.1 Tsp Cumin Seeds.
5.1 Tsp Black Pepper.
6.4 Tsps Tamarind Juice.
7.2 Tsps Jaggery.
8.10 Red Chilles.
9.Hing.
10.Salt to Taste.

SEASONING:
4-5 Tsps Oil, 2 Tsps Cumin Seeds, Curry Leaves.

METHOD:
1.Wash,Peel & Grate the Beet Roots.
2.Fry Hing,Coriander Seeds,Cumin Seeds,Black Pepper & Red Chilles Nicely.
3.Chop the Onions & add along with grated Beetroot & fry nicely.
4.When cool add Salt,Tamarind Juice, Jaggery & Grind all to a smooth paste without adding Water.
5.Prepare seasoning in a thick bottomed kadai & add the grinded mixture. Fry nicely till it leaves the Kadai.

*THIS GOES WELL WITH RICE, CHAPATHIS & BREAD TOASTS.
  CAN PRESERVE IN A AIR TIGHT BOTTLE FOR A MONTH.