Beetroot Pickle | How to Make Beetroot Pickle | Homemade Beetroot Pickle | Beetroot Pickle Recipe | Beetroot Pickle Recipe at Home | Simple Beetroot Pickle Recipe | Easy Recipe of Beetroot Pickle | Best Beetroot Pickle Recipe | Beetroot pickle is a sweet, tangy, and spicy North Indian-style pickle. Here is a classic recipe for it:
Ingredients
Beetroot: 500 grams
Mustard oil: 1 cup
Salt: 2 tablespoons
Red chili powder: 1 tablespoon
Turmeric powder: 1/2 tablespoon
Fennel seeds (Saunf): 1 tablespoon
Mustard seeds (Rai): 1 tablespoon
Fenugreek seeds (Methi): 1/2 tablespoon
Vinegar: 1/4 cup
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| Homemade Beetroot Pickle Recipe |
Instructions:
Wash the beetroots thoroughly. Peel them and cut them into thin slices or small pieces.
Boil the beetroot pieces for 3–4 minutes, then drain the water and let them dry completely (either air-dry them or pat them dry with a towel).
Heat the mustard oil until it begins to smoke, then let it cool down.
In a large bowl, combine the beetroot pieces, salt, red chili powder, turmeric, fennel seeds, mustard seeds, and fenugreek seeds.
Add the cooled mustard oil and vinegar to the mixture. Mix well to ensure the spices and oil thoroughly coat the beetroot pieces.
Transfer the mixture into a clean, dry glass jar. Seal the jar tightly.
Place the jar in direct sunlight for 2–3 days, shaking it gently every day.
Your beetroot pickle is ready! Store it in the refrigerator to keep it fresh for a longer period.
Enjoy it as a delicious side dish with Roti, Paratha, or Dal-Chawal.
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