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.