Beetroot Pickle
Course: PickleCuisine: IndianDifficulty: Easy
Servings
6
servingsPrep time
5
minutesCooking time
5
minutesAn 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.