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Instant Beetroot pickle. ( Inspired by spicy pickle recipes)

Jun-17-2017
Manisha Shukla
10 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Instant Beetroot pickle. ( Inspired by spicy pickle recipes) RECIPE

When thinking about Red colour in a plate. The first thing in mind comes is BEETROOT recepies. Beetroot soup, rice, Pachadi. Than I thought of making Beetroot pickle. Actually pickle is not my cup of tea. But once I had tried Cauliflower and Carrot Pickle after searching many recipes and it was made awesome. So this time after searching many recipes I decided to make one in which all ingredients are easily available at home. And the trial is extremely successful.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • North Indian
  • Boiling
  • Sauteeing
  • Condiments
  • Egg Free

Ingredients Serving: 4

  1. Beetroot 2 ( medium size)
  2. Garlic cloves 12 to 15.
  3. Ginger chopped julienne 4 tsp
  4. Methi dana ( fenugreek) 12 to 15no.
  5. Green chillies chopped 2 to 3 ( can take more if you want spicy)
  6. Chilli powder 1 tsp ( to taste)
  7. Turmeric 1/2 tsp
  8. curry leaves 12 to 15
  9. Mustard seeds 1 tsp
  10. Asafoetida 1/2 tsp
  11. Sesame oil 4 tsp
  12. Salt to taste
  13. Sesame oil 3 tbsp for adding for preservation of Pickle.

Instructions

  1. Wash, peel and chop Beetroot in small cubes.
  2. Boil Beetroot by adding some salt. ( around 5 to 7 minutes depending upon size=
  3. Now heat oil in a pan. Add Asafoetida, mustard seeds and fenugreek. Saute for 1 minute.
  4. Now add chopped Garlic and ginger. Fry for 2 minutes.
  5. Add Chilli powder, turmeric, saute just half minute.
  6. Add Beetroot, adjust salt. Add washed curry leaves. Cover the pan and cook for 3 minutes. . Adjust salt.
  7. Now add Vinegar, cover again and cook for 4 to 5 minutes more. Check it should not burn.
  8. Your Beetroot pickle is ready.
  9. Heat oil in a pan. Add a pinch of asafoetida. Add 3 to 4 cloves of chopped Garlic. Fry till brown.
  10. Let the oil cooled completely. Pour over the pickle.
  11. Transfer in a glass bottle.

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