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Quick and Healthy Beetroot Pickle

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by theeconomicsocio (subscribe)
I am a immigrant who now calls Australia ,home. My blogs are pieces of my life ,my sense of wonder that I want to share with you. Visit my blog at www.theeconomicsocio.com
Published September 11th 2019
When life gives you lemons, the internet is full of things of what you could possibly do. However what happens when life throws beetroots your way ....

Over the weekend, we found ourselves at the Preston Market at around closing time. Us, such suckers for a good deal, we thought we had some really good bargains under our belt until Danny grabbed around two kilos of beets for $2! What a steal we thought...

beetroot pickle
When life gives you beetroots... picture courtesy-theeconomicsocio


We came home with our bag full of beets. What can you do with two kgs of beetroots that are surely going to go bad after a week? Well, you can pickle them but my mind went to this beautiful memory of a tangy, spicy and tasty beetroot pickle my mother used to make for us as kids. It helps fight indigestion, nausea and bloating.
Beetroot Pickle
The end result . Picture courtesy- theeconomicsocio


Ingredients
Beets - 5 medium sized
1 cup - julienned garlic
1 cup - julienned ginger
1/2 cup - green chillies (you could reduce this as per your level of spiciness)
2 tea spoons fenugreek seeds
2 tea spoons mustard seeds
1 cup vinegar
few strands of curry leaves
2-3 tables spoons of oil
A pinch of asafoetida
salt to taste

1. In you vessel heat oil. When the oil is hot, add a teaspoon of mustard seeds. Let them splutter.
2. Then add your garlic, ginger, curry leaves and green chillies and saute it for 3 mins on medium flame.
3. Add your beets and since this is a pickle, add slightly more than your usual salt.
4. Sprinkle in some asafoetida. Place the lid on the vessel and allow the beets to cook for 5 mins.
5. While the beets are cooking, dry roast the fenugreek seeds on low flame. When you get a nice aroma, add in the remaining mustard seeds and immediately turn off the flame. Be careful not to burn the mustard as it gets bitter.
Using a mortar and pestle, coarsely crush the fenugreek and mustard seeds.
5. After 5 mins, check on the beets. They should still be crunchy. Now add the crushed mixture of fenugreek and mustard seed and mix it well with the beet.
6. You can add some paprika or red chilli powder to pack some heat. It is entirely optional.
7. To give the pickle some acidity, add vinegar and allow the beet to absorb the acidity.
You can now turn off the flame once all the liquid has evaporated.
8. Taste the pickle. Adjust the taste as per your liking.

The pickle needs to be kept in an airtight, glass jar. It can be kept in the refrigerator for a month.
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