Beetroot Pickle Written by Kamala Updated on November 29, 2022 in Pickle Jump to Recipe Print Recipe Pin Print Beetroot Pickle 4 from 1 vote Recipe by S Kamala Course: PickleCuisine: IndianDifficulty: Easy Servings6servingsPrep time5minutesCooking time5minutes An Indian pickle made with beetroot. 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 Directions 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.