Spicy and tangy beetroot sauce - think beyond ketchups
Recipe type: Sauce
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1
Spicy and tangy beetroot sauce.
  • Beetroots : 2-3 medium
  • Garlic cloves : 3-4
  • Ginger minced : 1 tsp
  • Fennel seed : 1 tsp
  • Cumin seed : 1 tsp
  • Coriander seed : ½ tsp
  • Black pepper corns: ½ tsp
  • Dried red chillies (deseeded) : 2-3
  • Black salt or sea salt as per taste
  • Tamarind pulp : 1 tbsp
  • Vinegar white : 1 tbsp +
  1. Wash, peel and grate the beetroots.
  2. Dry roast each of the spices listed above including chillies separately and then grind them together in a spice grinder to a fine powder.
  3. In a blender add the beetroots, ginger, garlic and blend it to a fine paste.
  4. Heat the sauce in the pan, add the spice powders, tamarind pulp, salt and vinegar.
  5. Let the sauce thicken a bit. This will take some time.
  6. Once it is thicken enough, check for the seasonings.
  7. Sauce will have sweet, spicy and sour taste. Adjust the seasonings as per your taste.
  8. Cool it and if you are using it right away, then store it in a bottle.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/spicy-and-tangy-beetroot-sauce-think-beyond-ketchup/