Peel and chop the beetroot into small cubes.
Heat 2 tsp oil in a pan, then add cumin seeds, red chili, garlic, curry leaves, chana dal, and urad dal. Sauté on low heat until the lentils turn golden brown. Set aside.
Heat 2 tsp oil in the same pan and add the chopped beetroot. Cook for 10 minutes without adding any water, stirring occasionally.
Once cooked, let the beetroot cool completely.
Grind the beetroot along with the dal mixture and salt into a fine paste.
In a pan, heat 1 tsp oil and add mustard seeds. Once it is fried, add the ground beetroot chutney.
Sauté the chutney on low heat for 1 minute, then transfer it into a serving bowl.