Skip to main content

Beetroot Pickle - South Indian Pickled Vegetable



Beetroot Pickle - South Indian Pickled Vegetable

Do you also like vegetable pickles?  I love pickles, and condiments are a staple in my kitchen. It is almost the end of summer, and I came across some beautiful beets at the farmer's market. Vegetable pickles are delightful and flavorful with vinegar, chilly, mustard, and garlic. Beetroot pickle is naturally bright with vibrant color and flavor. There is a natural sweetness with a slight crunch from the beets. Beetroot has an earthiness and sweetness and complements the flavor of pickling spices and vinegar. Not sure about making your vegetable pickles?. It is much easier than you think, and this recipe is easy and tasty.

Beetroot pickle is a must-try delicious condiment. Beets are considered a superfood, packed with antioxidants, folates, vitamins, and essential minerals. I often try incorporating beets or beet greens in my cooking. Beetroot pickle has the flavors of chilly, mustard, garlic, ginger, and curry leaves. Sugar balances the tang from the vinegar. I loved replacing sugar with jaggery/ palm sugar. Jaggery has a rich molasses taste, but you can also substitute it with dark brown sugar. Gingerly oil/ sesame oil is traditionally used in South India to make pickles. Beetroot pickle is a perfect accompaniment with steamed rice or parathas with pulao and chicken biryani.

How long can you store this pickle?
Beetroot pickle is an instant pickle. Like any other pickle or condiment, it is best to let it sit, and for the flavors to develop. The pickle has a long shelf life. You can store this in an airtight container at room temperature in your pantry. It stays fresh in the refrigerator for three to four months.

Beetroot Pickle - South Indian Pickled Vegetable Recipe

Ingredients
Beetroot- 3 medium sized
Ginger- 2 inch thick piece
Garlic- 6-8 cloves
Green Chilly- 3 (optional)
Curry leaves- 1 spring
Mustard- 1/2 tsp
Kashmiri Chilly powder-3 tbs
(adjust according to your taste)
Fenugreek powder- 1/2 tsp
Asofetida-1/3 tsp
Salt as needed
Powdered Jaggery- 2 tsp
(or sugar- 2 tsp)
Vinegar-1/4 cup
Gingerly oil-  1/2 cup

Wash the beetroots and line them on a paper towel and let them dry. Gently peel the skin off and cut them into small cubes. Add two tablespoons of gingerly oil to a frying pan and saute the beetroots until lightly browned and crisp. Keep aside.
Heat the rest of the oil in a pan and add mustard seeds. When they splutter, add sliced ginger, garlic, curry leaves, and green chilly and saute till the raw flavor disappears. Switch off the flame and when the oil cools a bit, add the spice powders. Roast in a low flame for a few seconds, add the beets and mix well. Add powdered jaggery and vinegar. Allow to cool and transfer into an air-tight glass jar. Beetroot pickle is an instant pickle you can start using right away, although the longer you let them sit, the better it tastes. You can store this in an air-tight container at room temperature in your pantry. It stays fresh in the refrigerator for three to four months.

You might also like,

Sri Lankan Eggplant Pickle
Hot and Sour Tomato Pickle
Gongura Pickle/Sorrel Leaves Pickle
Yellow Dates/ Raw Dates Pickle
Naranga Achar/Lemon Pickle

Try this
Hope you will all enjoy!

Labels:

Comments

  1. Rafeeda ARJuly 30, 2017 at 12:20 AM

    Adipoli pickle... such a pretty color too... :)

    ReplyDelete
  2. JulieJuly 31, 2017 at 4:48 AM

    Kollallo.. very nice pickle, haven't tried this .. yummm :)

    ReplyDelete
  3. SwathiJuly 31, 2017 at 2:47 PM

    Adipoli beet pickle

    ReplyDelete

Post a Comment

Popular Posts

Carrot Rice

Carrot rice is another flavorful one pot quick meal. This is a simple but delicious rice similar to the pulao. Carrot and rice was cooked together. You can also cook them separate , make the masala and finally blend like the fried rice. What attracted me to this rice is its simplicity and unique aroma. Ingredients Basmathi Rice-2 cup Carrot grated- 1 1/2 cup Water- 4 1/3 cup Onion chopped- 1 medium Green Chilly- 4 Ginger- 1 inch thick Bay leaf - 1 Cinnamon- 1 inch thick Clove- 2 Cardamon-2 Fennel Seeds- a pinch Cashew nuts- 6-7 lemon juice - a few drops salt to taste Oil/ghee Heat oil/ghee in a pressure pan and add in the whole garam masala and saute till a nice aroma comes and add cashew nuts and fry till golden brown. Add onions , green chilly,salt and ginger and saute till it becomes golden brown. Add in the grated carrot and stir fry. Add rice and allow the masalas and oil to get coated and finally add water and when it starts to boil close the lid. After the...
43 comments
Read more

Paneer Tikka

Paneer Tikka Paneer tikka can be best served as a appetizer or a starter and is loved by both vegetarians and non vegetarians. Can you imagine an Indian outdoor summer party without paneer tikka or chicken tikka as a starter? The enticing smoky flavor of grilled paneer and its tangy spicy marinade makes it everyone's favorite.Here paneer is placed on skewers and roasted along with vegetables like bell pepper, onion and tomatoes. Ingredients Paneer - 400 grams Red bell pepper- 1 Green Bell pepper 1 Onion-1 medium For the marinade Roasted gram flour- 2 tbs Ginger garlic paste- 2 tsp Turmeric powder- 1/3 tsp Kashmiri Chilly powder- 1 1/2 tsp Garam masala- 1 tsp Cumin powder- a pinch Chat masala- 1/2 tsp Yogurt- 1 cup (hung curd) lemon juice-1/2 lemon Mustard Oil- 3 tsp Cut paneer into two inch thick cubes. Cut the veggies also into similar sized cubes. Mix in all the ingredients listed under marinade  into a thick paste. Add the cubed panee...
40 comments
Read more

Fish Coconut Fry

Fish Coconut Fry This is a simple and easy fish fry recipe which you can do with any fish fillet.If you are tried of the usual fish fry try adding in fried onions and roasted coconut. It adds a unique flavor and taste which is pleasing to the palette. You can try different versions like adding coconut paste to the marinade and fry/bake the fish. Pairs with plain rice or fried rice. Ingredients Fish fillet- 3 ( I used tilapia fillet) 1) To marinate the fish Turmeric powder- 1/3 tsp Pepper powder- 1/3 tsp Chilly powder- 1 tsp Ginger garlic paste- 1 1/2 tsp Lemon juice- 1 tsp Salt to taste Coconut oil for frying Onion sliced- 1 medium Green chilly -1  sliced ginger- 1 tsp Coconut shredded- 3 tsp Fennel powder- 1/2 tsp Coriander leaves- a little Clean and cut fish into small pieces. Mix all ingredients listed under to marinate the fish into a paste and apply over the fish pieces and set aside for ten minutes. Fry the fish till it i...
38 comments
Read more