INGREDIENTS :

 2 Beetroots, Cooked and Peeled
7 Red Chilies
2 tbsp Urad Dal (Black Gram split)
½ Coconut, Grated
1 tbsp Tamarind pulp
A pinch of Hing (Asafoetida)
Salt to taste

For the Seasoning :

2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Turmeric Powder
Few Curry Leaves

METHOD :

Fry Red Chilies and Urad Dal in little Oil. Remove when Urad Dal turns pink in color. Grind all the ingredients together to a paste. Remove to a bowl. Heat Oil and add Mustard Seeds, when it starts to splutter add Turmeric Powder and Curry Leaves. Pour this over the Chutney and serve.