Beetroot Pickle

Beetroot pickle is a popular condiment. It is made by pickling sliced or grated beetroot in a mixture of vinegar, lime, and spices. It is known for its vibrant color and tangy flavor. This makes it a versatile addition to sandwiches, salads, and charcuterie boards. The sweetness of the beetroot pairs well with the acidity of the vinegar, creating a delicious balance of flavors. It can be enjoyed as a side dish. It serves as an accompaniment to main courses. Beetroot pickle adds a burst of flavor and color to any meal. Give it a try and elevate your dishes with this simple yet tasty pickle.

How to make Beetroot Pickle

This Beetroot Pickle recipe involves a few simple steps to create a tangy and flavorful condiment. Start by washing and peeling the beetroot, then cut it into small pieces and mix with salt. Next, fry asafoetida and fenugreek seeds in a little oil. Allow them to cool. Grind them into a powder and add chili powder to the mix. Heat oil in a pan. Add mustard seeds. Once they pop, combine this with the spice powder. Add the beetroot pieces and lemon juice (or vinegar as a substitute). Finally, store the pickle in a clean jar. This vibrant beetroot pickle pairs excellently with curd rice, making it a delicious addition to any meal.

Recipe

Beetroot Pickle

Recipe by S Kamala

Course: PickleCuisine: IndianDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

5

minutes

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 asafoetida 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.