Put the beetroot in a large saucepan and cover with ... Remove from the heat. Spoon the chutney into the prepared jars. Fill to the brim and gently tap the jars on the work surface to knock ...

Heat 2 tsp oil in the same pan and add the chopped beetroot. Cook for 10 minutes without adding any water, stirring occasionally. Once cooked, let the beetroot cool completely.

Anything with beetroot is a favourite of mine. Making it the base of this chutney ensures it goes a long way. The chutney is perfect to place in small jars and give as a gift. We all like to ...

About Spicy Paneer with Beetroot & Cranberry Chutney Recipe: A healthy and delicious snack to savour at dinner parties or as a tea-time treat. Marinated cottage cheese pan fried till golden brown.

Heat oil add mustard seeds, curry leaves and red chili for tempering. 5. Mix the tempering mixture with the chutney. 6. Heat 3 tsp oil in kadai and roast urad dal, chana dal, cumin and 3 dried red ...