Ingredients:
Beet root- 75gm
Kadala parupu- 2tbsp
ulundu - 1tbsp (urad dhal)
Red chillies - 7 no's(as per your taste)
Tamarind � little (kidney bean size)
Grated coconut - 2tbsp
salt, curry leaves, oil

Method:
Heat the wok-pour little oil-roast kadala parupu, ulundu, red chillies, curry leaves, tamarind. When the parupu turns red add grated coconut and remove the wok from fire. Stir this content for few min and transfer the content to the mixer. In the same wok now add the chopped beet root and temper (oil left in the wok is sufficient to temper the veg), when it starts discoloring remove from fire and transfer to the mixer. Add salt to the taste and grind.(make sure there is no heat before grinding). This chutney can be served for Idly,Dosa and rice. (The color of this chutney will be rose)

Note: In the same way you can also prepare carrot chutney, radish chutney, Ribbed gourd chutney, Coriander chutney(replacing by coriander leaves), Mint Chutney (with mint leaves),Curry leaves chutney (karapincha)