Beetroot gojju / chutney

Beetroot gojju / chutney is a side dish. If eating huli feels monotonous, you may try this recipe instead. Beetroot gojju / chutney can be eaten with rice or with chapathi.

Other similar havyaka recipes are amaranthus leaves(red) gojju / harige soppina gojju and boiled raw mango gojju / kors kayi gojju. In this post, let us see how to prepare beetroot gojju / chutney

Ingredients: 1 cup = 250 ml
  • Beetroot - 2 medium sized
  • Green chilly - 1 to 2 (depending up on spicy ness)
  • Grated coconut - 1/2 cup
  • Tamarind - small lemon sized ball
  • Salt - according to taste
For seasoning:
  • Garlic - 5 to 6 cloves
  • Mustard seeds - 1/2 teaspoon
  • Oil - 1 teaspoon
Step 1. Peel off beetroots. Chop peeled beetroot and green chilly into pieces as shown below.

Step 2. In a cooker, chopped beetroot, green chilly and tamarind adding 1/2 cup of water, till two whistles pressure cook for two whistles.

Step 3. Allow to cool for some time.

Step 4. Grind cooked and cooled beetroots along with grated coconut adding left-over cooked beetroot water.

Step 5. Blend to smooth paste.

Step 6. Add salt according to taste and mix well.

Step 8. Temper it with garlic, mustard seeds in oil.

Step 9. Enjoy with rice or chapathi.


In step 4, in case if you are not using the left-over cooked beetroot water, you have to boil after grinding.

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