Beetroot Raita and Coriander Chutney

1 medium beetroot
1.5 cups plain yogurt
2 tbsp (or more) coriander chutney (recipe below)
Salt and pepper to taste


1. Cut the green tops off the beetroot and put it in a small saucepan. Cover it with water and boil till tender (your knife should be able to slip in and out of it like butter). Let it cool, then peel away the skin and dice it up.

2. Now mix the diced beetroot well with the yogurt, coriander chutney, and salt and pepper. Cover and let it chill in the refrigerator. The color deepens the longer it sits. Serve with your favorite rice dish.

Fresh Coriander Chutney

1 bunch fresh cilantro/coriander leaves
2 tbsp grated coconut
4 whole green chillies
1 large garlic clove
Pinch of salt
Pinch of pepper
Juice of 1 lime

Method: Whiz everything together in your food processor. Freezes well. Or refrigerate for a few days in an airtight container.