Virtual Vegan Potluck #4: Indian Beet Chutney

15 Nov

Chutney17 I’m so excited to be part of the fourth Virtual Vegan Potluck! It’s always so much fun reading through all of the creative recipes, but my favorite part is being included in this awesome group! Annie is just the coolest for setting all of this up.

I’m also very happy that she chose the beet as the special ingredient this VVP, because it reminded me of an unusual yet delicious recipe I’d tried once before. If you’re visiting my blog for the first time, you won’t know that I’m absolutely obsessed with Indian food. In fact, my first VVP dish was a curry, although a Caribbean one. (My second was a cottage pie, and third was these delicious homemade Snickers, in case you were wondering.)

If I wasn’t married, I’d probably cook Indian food for every other meal.

Chutney04Okay, almost every meal. I’d probably only deviate to have Mexican food. And, since I’m living in California, I have the best Mexican food at my doorstep, almost literally, and I rarely have to cook it anymore. But Indian? Yes, I still have to cook that.

But this is a great recipe for people who don’t like Indian food, because it doesn’t have turmeric or curry powder–any of those things that the curry-averse folks thinks equal “curry”. I won’t beat that dead horse again, but I’ve got problems with that frame of mind.

So this one is just a delicious, slightly spicy item to add to a cheeseboard or appetizer nibbles tray. It’s not even really a “chutney” in the way that I usually think of a chutney. I think of a jam-like substance when I think of chutney, and this isn’t that consistency. It’s more of a paté, but even drier than that.

Chutney11Just make it—MAKE IT. I promise you’ll find that it is strangely addicting and yummy. I serve it with poppadums, but you can always just use crudites or your favorite crackers. I’ve seen recipes for making poppadums from scratch, but believe me, it’s like Mexican mole. Just buy them and cook them yourself. You can find them at Indian or even English grocery stores, or try online.

This is one of the few times I recommend using a microwave, as it makes cooking poppadums an absolute breeze! Brush them lightly with a neutral-tasting oil (I used almond oil), place on a paper towel and blast for about 30 seconds. Watch them expand into crispy crunchy tasty treats! Once I tried poppadums, potato chips lost all their appeal. Seriously, these things are crazy good. You have been warned…and as far as I can see, there’s no 12-step program to help you get that monkey off your back.

Chutney15Go get out the food processor, grab a pair of gloves (those beets get messy!) and some mustard seeds, and get your chutney on. And then continue on to more vegan deliciousness!

++BTW, this recipe is vegan AND paleo–not always an easy trick to pull off. The poppadums, sadly, are not paleo. BOOOO. But carrot sticks are, so try veggie alternatives or paleo crackers instead.

Beetroot Thuviyal (Beet Chutney)

[Inspired by a recipe in the India cookbook by Pushpesh Pant.]

2-3 Tbs virgin, unrefined coconut oil
1 1/2 tsp mustard seeds
1/2 tsp asafoetida
2 dried red chilies
1 green chili (I used serrano), de-seeded and chopped
2 cups of grated beets
2 Tbs tamarind concentrate2 Tbs grated fresh or dried coconut
3 Tbs chopped fresh cilantro (Switch to parsley if you’re one of those cilantro haters)
Sea salt to taste

Heat the oil in a frying pan over medium heat. Add the mustard seeds, asafoetida, dried red chilies and green chili and stir fry for about 2 minutes.

Add the beets and fry for about 5 minutes, stirring well.

Chutney13Combine the beet mixture with the rest of the ingredients in a food processor. Add 2-3 tablespoons of water and season with salt. Blend for about 45 seconds to one minute until it is well combined and the texture of a coarse paté.

Enjoy with poppadums, crackers, carrot and celery sticks, jicama, or even potato chips. This would also make a great filling for samosas!

Here’s some pics to explain about the beet grating. I used a food processor, but the grated beet was still big, thick pieces:

Chutney06

So I pulsed it with the blade a few times to make it into smaller bits. This way it cooks faster:

Chutney08I hope you enjoy this recipe! Now get on to the rest of the Virtual Vegan Potluck—you’re only on Appetizers, and there’s a LONG road of delicious treats ahead! Enjoy the journey!

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59 Responses to “Virtual Vegan Potluck #4: Indian Beet Chutney”

  1. Allison (Spontaneous Tomato) November 15, 2013 at 9:36 pm #

    This sounds delicious! Especially with the tamarind and cilantro. Now I know exactly what I’m going to do the next time I buy beets!

    • tinykitchenstories November 15, 2013 at 9:50 pm #

      Wow! What an awesome comment! Let me know how you like it!

      • Allison (Spontaneous Tomato) November 16, 2013 at 11:06 am #

        I will! My favorite is coconut chutney, but I occasionally like to go all out and make more than one kind of chutney at a time… I’ll add this to the rotation!

        • tinykitchenstories November 16, 2013 at 5:29 pm #

          Wow, thanks! And this has a but of coconut in it, so it should be a great complement to your coconut chutney. I’d love to see your recipe! Thanks for dropping by and commenting!

  2. The Mouse November 16, 2013 at 1:13 am #

    “Eat, Live, Burp.” So profound. :)

  3. Poppy November 16, 2013 at 2:58 am #

    Yum!

  4. Kammie November 16, 2013 at 5:16 am #

    Is it crazy that I’ve never actually had chutney before? Yeah! This is awesome.

    • tinykitchenstories November 16, 2013 at 9:39 am #

      I don’t think it’s crazy! Chutney is kind of a crazy thing. I hope you give it a try –and thanks for taking the time to comment!

  5. An Unrefined Vegan November 16, 2013 at 6:24 am #

    I LOVE Indian food – so maybe, just maybe you’ll convince me that I can love beets :-).

    • tinykitchenstories November 16, 2013 at 9:38 am #

      Try it with golden beets–subtler flavor. Maybe that would work best for you! Hope you like it–and I love that your special ingredient is something you DON’T like! 😊

      • An Unrefined Vegan November 16, 2013 at 9:39 am #

        Good tip! Yes, I really wanted to see what people would do :-).

  6. spinachrevolution November 16, 2013 at 7:10 am #

    Looks so good. What is “asafoetida”, I have never heard of it? What can you recommend as a substitute.
    Thank you

    • tinykitchenstories November 16, 2013 at 9:17 am #

      It’s a ground root used a lot in Indian cooking. You can use a little minced garlic instead!

  7. Aruna Panangipally November 16, 2013 at 7:52 am #

    Interesting… Will try this soon. Never had beet chatni

    • tinykitchenstories November 16, 2013 at 9:13 am #

      I hope you like it! It’s quite dry for a chutney, but makes a lovely pre-dinner snack!

  8. acookinthemaking November 16, 2013 at 10:37 am #

    I will never say no to Indian food. Never. Very cool recipe!

  9. Mama's Gotta Bake November 16, 2013 at 10:39 am #

    It does sound strangely addicting, and I do love beets. So gonna give it a try!

    • tinykitchenstories November 16, 2013 at 5:40 pm #

      It should be easy for you to find the ingredients in LA. Do let me know what you think! I’d love to try it with golden beets too.

  10. Somer November 16, 2013 at 11:20 am #

    Omgee! That’s oozing with yumminess! Love it!

    • tinykitchenstories November 16, 2013 at 5:28 pm #

      What a compliment coming from YOU, vegan food goddess!!! Can’t wait to see what you’ve come up with on the VVP. something amazing, I’m sure!

  11. lorrielorrieb November 16, 2013 at 2:04 pm #

    I am totally with you one this! I could eat Indian or Mexican every day too! And I love beets! So I will certainly give this one a whirl!

    • tinykitchenstories November 16, 2013 at 5:26 pm #

      I can’t wait to hear what you think! And Mexican and Indian food–LOVE. I always knew you had good taste! ;)

  12. Herbivore Triathlete November 16, 2013 at 4:45 pm #

    I love Indian food and beets! What a great appetizer. Thanks for sharing and happy VVP!

    • Herbivore Triathlete November 16, 2013 at 4:49 pm #

      PS~Those snickers bars from May VVP were one of my favorite recipes!

      • tinykitchenstories November 16, 2013 at 5:25 pm #

        OMG that’s so kind of you! The Husband loves them so much I have to make them all the time. I did improve the recipe, so check back on it–toasted almonds…❤️!!!!

    • tinykitchenstories November 16, 2013 at 5:24 pm #

      Thank you! It’s so unusual but I love it!! And happy VVP to you too! I love this event. :)

  13. Richa November 16, 2013 at 11:25 pm #

    i love this chutney.. so simple and a great dip

    • tinykitchenstories November 17, 2013 at 12:28 pm #

      Thank you! It is super easy, with a lot of flavor. And any excuse to eat poppadums, right? ;)

  14. celestedimilla November 17, 2013 at 2:19 am #

    What a lovely addition to the potluck (and your Snickers Bars had me drooling too!). :)

    • tinykitchenstories November 17, 2013 at 12:27 pm #

      Thank you so much! I have to make more when I get home–the husband doesn’t like it when we are out of them. 😉

  15. lizziefit November 17, 2013 at 4:25 am #

    Such a pretty dish! I love beets because they make everything so colorful… but they stain EVERYTHING lol

    • tinykitchenstories November 17, 2013 at 12:24 pm #

      I know! I wish I had worn gloves when I made it! Next time I’ll use golden beets–less messy! :)

  16. Eat,live,burp November 17, 2013 at 11:54 am #

    yummy! i love thuvayal and this one is beautiful. rice and appalam are calling my name to pair with this lovely thuvayal.

    • tinykitchenstories November 17, 2013 at 12:21 pm #

      Wow, thanks for the great comment! Please let me know how you like it. :)

  17. Maggie Muggins November 17, 2013 at 1:56 pm #

    I most definitely share in your sentiments about indian food. I’m seriously intrigued by this dish, so vibrant and such a tasty mix of flavours.

    • tinykitchenstories November 17, 2013 at 3:19 pm #

      Kindred spirit! Thanks for the comment–do let me know what you think if you try it!

  18. sweetveg November 17, 2013 at 6:47 pm #

    Yum! I love chutney on almost everything! Beets are such a perfect ingredient, sweet and gorgeous! Thanks you.

    • tinykitchenstories November 18, 2013 at 11:21 am #

      I hope you try this recipe and let me know what you think of it! It is a lovely savory treat.

  19. Veggie V! @ Veggie V's Vegan Adventure November 18, 2013 at 8:53 am #

    So may flavors :) Love the creative use of beet.

  20. jessicademarra November 18, 2013 at 9:08 pm #

    Wow what a great colour and loving the flavour combo!

    • tinykitchenstories November 19, 2013 at 1:10 pm #

      Thank you! The color is awesome, especially if you manage not to decorate your kitchen with it when you grate the beets… ;)

  21. Laura November 19, 2013 at 10:00 am #

    This DOES make me hungry! Can’t wait to try it!

    • tinykitchenstories November 19, 2013 at 1:09 pm #

      Thanks! I just had a bit more last night–it lasts really well!

  22. alexandra caspero November 22, 2013 at 10:13 am #

    I’m with you! I love indian food and would eat it almost every day if I could :)
    Alex @ Delicious-Knowledge.com

    • tinykitchenstories November 26, 2013 at 11:23 am #

      You’re a woman with excellent taste. Have a great Thanksgiving! I’m sure you’ll be cooking up some wonderful dishes.

  23. dedy oktavianus pardede November 25, 2013 at 9:29 pm #

    wow, what a healthy dip chutney!
    i feeling healtier just by reading this post…….

    • tinykitchenstories November 26, 2013 at 11:21 am #

      Yes, the lack of sugar makes it different from other chutneys, and probably more healthy. Thank you!

  24. Susmitha - Veganosaurus November 28, 2013 at 2:16 am #

    I’m a huge fan of beet poriyal but your thuviyal looks super yum too. Beet makes everything beautiful! :)

  25. girlinafoodfrenzy December 13, 2013 at 12:33 am #

    Always hungry and always on the look out for my next snack! would it be very bad if I was to call this the ultimate dip? We have some great varieties of fresh beetroot available in the shops. They’re simply steamed in their natural juices and vaccum packed ready to go, they’d be pretty phenomenal in this chutney!

    • tinykitchenstories December 13, 2013 at 12:09 pm #

      Well, I’m not going to say it’s bad if you called it the ultimate dip! ;) I really like it, but then again, you KNOW how obsessed I am with Indian food. Those fresh, vacuum sealed beets sound lovely, and an easy way to make this. I really want to try it with golden beets–I think the color would be amazing too! And don’t forget the poppadums… x

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