Name: Instant Beetroot pickle. ( Inspired by spicy pickle recipes) recipe by Manisha Shukla at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Beetroot 2 ( medium size); Garlic cloves 12 to 15.; Ginger chopped julienne 4 tsp; Methi dana ( fenugreek) 12 to 15no.; Green chillies chopped 2 to 3 ( can take more if you want spicy); Chilli powder 1 tsp ( to taste); Turmeric 1/2 tsp; curry leaves 12 to 15; Mustard seeds 1 tsp; Asafoetida 1/2 tsp; Sesame oil 4 tsp; Salt to taste; Sesame oil 3 tbsp for adding for preservation of Pickle.

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.

Ingredients Serving: 4

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

Instructions

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

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