Beetroot Pickle

Beetroot Pickle

Ingredients

  • Beetroot (big size) – 1
  • Fenugreek seeds – 1/2 teaspoon
  • Mustard seeds – ½ teaspoon
  • Asafoetida – A small gooseberry size
  • Chilli powder – one teaspoon
  • Oil – 2 tablespoons
  • Lemon juice – 2 tablespoons
  • Salt – 1 teaspoon or as per taste

Wash and remove the skin from the beetroot. Cut it into small pieces. Sprinkle salt and mix well. Keep aside.
Put little oil in a kadai and fry asafetida and fenugreek seeds slightly. Allow them to cool and grind it to a powder. Add chilli powder with the above powder and mix well.
Heat oil in a kadai and add mustard. When it pops up, switch off the stove. Put the prepared powder in the oil. Add the beetroot pieces, lemon juice and mix well.
Store it in a clean jar. Goes well with curd rice.
Tips: Instead of lemon juice, you can add 1/4 cup vinegar also.

11 Comments

  1. First time hearing about beetroot pickle. How long can you preserve this pickle?

  2. Hi Jhanani,

    If refrigerated, it stays good for one or two weeks.

  3. Thanks for the reply. Let me try and let you know.

  4. Divya Vikram

    Looks too good and lovely color!

  5. I landed on your blog through google search.. you have got a lot of info on your cooking.. A lot of dishes which a beginner wouldnt be aware of.. Good job Kamalaji!!

  6. Hi Hema,

    Thank you for visiting my site and your appreciation.

  7. It is nice to know that pickle can be made with beetroot also. Looks great with colourful photograph.

  8. Hi Kamala,

    Welcome to my site and thank you for the comments.

  9. Hi kamala,
    I love your Recipies, keep posting and please check out my blog
    http://divinedishes.blogspot.com/

  10. Thanks, Kamala aunty! I tried this today and came out really well. Probably my beetroot was much bigger than yours and so I needed more lemon juice than 2 tablespoons.

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