Heat half the oil in a frying pan (skillet) over medium heat.
Add the mustard seeds, dals, asafoetida, dried red chillies and green chili.
Stir-fry for about 2 minutes, or until the spices are fragrant and dals turn golden.
Remove from the pan and set aside.
Add the remaining oil to the pan and heat through.
Add the beetroot (beet).
Fry for about 5 minutes, or until tender.
Combine all the ingredients in a blender or food processor.
Season with salt, add 2-3 tablespoons water, process to a smooth consistency.
This chutney should be eaten immediately.