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Beetroot Pickle

Beetroot Pickle

Recipe by S Kamala
Recipe rating: 4.0 from 1 votes
Course: PickleCuisine: IndianDifficulty: Easy


Prep time


Cooking time



An Indian pickle made with beetroot.


  • 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.
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