Beetroot Pickle

   

 Ingredients: 

Beetroot- 200g

Garlic- 18 cloves

Ginger- 2 inch piece

Gingelly  oil- 100 ml

Turmeric powder- 1/2 tsp

Chili powder- 2tsp

Kashmiri Chili powder- 2 tbsp

Fenugreek seeds- 1 tsp

Asafoetida- a pinch

Jaggery- 50 g

Salt- 2 tsp

Vinegar- 2 tbsp

Mustard seeds- 1/4 tsp

 

Directions: 

Peel and cut thin strips of beetroot. Clean the ginger and garlic and cut them into small pieces.

Melt jaggery with 2 tbsp water and strain it. Boil 1 cup water with salt and vinegar set it aside too.

Heat the oil and fry the ginger strips and garlic pieces. Set the ginger and garlic aside in a plate after they are golden.

To the same oil add the mustard seeds. When the mustard splutters, add the beetroot and saute for 2-3 minutes.

Add the spice powders and saute for 2-3 minutes. Keep the flame low or you might burn the spice powders, and toss these ingredient with the spices.

Saute for 2-3 minutes so that the beetroot, ginger and garlic get coated with the spices.

Now add the vinegar with brine water and bring the pickle to a simmer. Add jaggery too and let it simmer till the pickle thickens a bit.

It might take 5-8 minutes for the pickle to thicken. Switch off the flame after 3 minutes.

Store in airtight jars once the pickle cools down.

 

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