Beetroot Pickle

Recipe by
Total Time:
24 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • Beetroot - 2 to 3
  • Vinegar - 2 tbsp
  • Salt - as per taste
  • Green Chillies - 5 - 10
  • Methi seeds - A few
  • Mustard seeds - A few
  • Asafoetida - 1 tbsp
  • Chilli Powder - As per taste
  • Oil - 2 tbsp

How to Make Beetroot Pickle

  • Cut beetroot and chillies into small pieces. Add salt and keep aside.
  • Fry mustard and methi seeds and powder them.
  • Mix this powder with asafoetida and chilli powder.
  • Heat oil and remove from flame.
  • Add the mixture in the oil along with the beetroot and chillies.
  • Place them in a bottle, add vinegar and add salt if required.
  • Store for at least one day before using.

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