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Beetroot Pickle

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Adjust Servings:
200 g beetroot
18 cloves garlic
2 ginger piece
100 ml gingelly oil
½ tsp Turmeric powder
2 tsp chili powder
2 tbsp kashmiri chili powder
1 tsp fenugreek seeds
1 pinch asafoetida
50 g Jaggery
2 tsp salt
2 tsp vinegar
¼ tsp Mustard seeds

Beetroot Pickle

  • Spicy
  • 10 min
  • Serves 10
  • Easy


How to make Beetroot Pickle

  1. In a thick-bottomed pan, melt jaggery with 2 tbsp water and strain to remove impurities.
  2. Boil 1 cup water with salt and vinegar then set aside.
  3. In a pan, heat over medium flame and sauté ginger and garlic until golden, transfer to a plat and set aside.
  4. Add about teaspoon more oil and splutter mustard seeds. Once they start popping, add the spice powders and sauté for 2-3 minutes over low heat. Care must be taken not to burn the spice powders.
  5. Add the beetroot and fried ginger and garlic and stir to coat.
  6. Add the salt and vinegar solution and bring to simmer. Add jaggery and continue to simmer until the pickle thickens a bit.
  7. Switch off the flame after 3 minutes and let cool.
  8. Store in airtight jars once the pickles are completely cooled.
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