Add the grated beetroot, grated coconut and salt. Mix well. Cover and cook on low flame for 5 minutes.
Allow to cool and blend it till it becomes a fine paste. Add a little water if required. Put it in a bowl.
5)Heat oil in a small vessel and splutter mustard seeds. Add in curry leaves and 2 dry red chillies. Pour it over the chutney and mix it.
Beetroot chutney is ready. Serve with idly, dosa, etc.