Pickled Beetroot || Spiced Beetroot Pickle

Опубликовано: 18 Февраль 2024
на канале: Spicylicious

11,122

Spicy Pickled Beets: A Delicious and Tangy Beetroot Pickle Recipe

Ingredients
4 Tablespoon Oil [ Rapseed Oil/ Gingelly Oil/Canola Oil ]
½ Teaspoon Mustard Seeds
½ Teaspoon Fenugreek Seeds
1 Tablespoon Chopped Ginger
8 cloves Garlic
500g Chopped Beetroot
3+1/2 Teaspoons Salt
3 Tablespoons Kashmiri Chilli Powder
¼ Teaspoon Turmeric Powder
½ Teaspoon Asafoetida Powder
½ Cup vinegar
1 teaspoon Sugar

Method:

*Peel and slice the beetroot into thin, even pieces.
*Slice a few cloves of garlic and set them aside.
*Heat oil in a pan over medium heat.
*Add mustard seeds. Once they start to splutter, add fenugreek seeds.
*Add chopped ginger and garlic. Cook for a minute until fragrant.
*Add sliced beetroot to the pan. Season with salt and cover. Cook for 7-8 minutes until tender.
*Uncover the pan and add Kashmiri chilli powder, turmeric powder, and asafoetida. Mix well.
*Pour in vinegar. Cook for another 2-3 minutes, stirring occasionally.
*Remove from heat and allow the pickle to cool completely.
*Transfer the pickle to clean glass jars.
*Store the jars at room temperature and wait until the next day to serve, as the flavors will have had time to develop and intensify.
This pickle will last for approximately one week at room temperature, but it is best to enjoy it within the first few days for the best flavour.

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