Beetroot pickle


Beetroot     –  1/2 kg

Vinegar      – 1/2 cup

Boiled water  – 1/2 cup

Gingely oil      – 1/2 cup

Mustard seeds  – 1 tsp

Ginger chopped  – 1 tbsp

Garlic chopped  – 2 tbsp

Curry leaves      – 2 sprigs

Kashmiri chilli powder – 1 1/2 tsp

Chilli powder         – 11/2 tsp

Turmeric powder   – 1 tsp

Asafotedia          – 1 tsp

Salt as needed

For dry roast

Mustard seeds  – 1 tsp

Cumin              – 1 tsp

Fenugreek  seeds – 1 tsp


Peel the skin of beetroot. Cut the beetroot into square pieces. Steam the beetroot pieces in a steamer. Using a kitchen towel, wipe the moisture from beetroot. Mix vinegar, boiled water, salt and beetroot and keep them aside for a day. Dry roast mustard seeds, cumin seeds, fenugreek seeds and grind them.

Heat oil in a pan. Splutter mustard seeds, then saute garlic, ginger and curry leaves well. Remove from stove. Add mustard, cumin, fenugreek powder , chilli powder, turmeric powder and asafoetida mix well. Now add beetroot mix kept aside . When it is cold transfer it into a bottle. Serve this with idly, rice and rotis.

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