Beetroot And Green Chilli Pickle
10m prep 10m cook 20m ready
A crisp Indian pickle made with beetroot and green chillies, seasoned with mustard seeds, fenugreek, and asafoetida. The beets retain their crunch while the spicing is sharp and balanced by the natural sugars.
Ingredients
- 59.1 ml vegetable oil
- 4.93 ml mustard seeds
- 2.46 ml fenugreek seeds
- 2.46 ml asafoetida
- 2 large green chillies deseeded and thinly sliced
- 3 dried red chillies
- 4 large beetroots/beets peeled and cut into 1cm (½ inch) batons
- 4.93 ml salt
- 4.93 ml sugar
- 1 lemon juice of
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 96.2 mg
- Iron: 5.4 mg
- Magnesium: 117 mg
- Phosphorus: 257 mg
- Potassium: 810 mg
- Zinc: 2.2 mg
Let's Cook
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Step 1.
Heat 4 tbsp vegetable oil in a large non-stick frying pan over medium-high heat. When hot, add ½ tsp mustard seeds and ½ tsp fenugreek seeds; fry until the mustard seeds turn grey and the fenugreek deep golden brown, about 30 seconds. Then add ½ tsp asafoetida, 2 thinly sliced green chillies, and 3 dried red chillies; stir for a few seconds until fragrant.
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Step 2.
Reduce heat to low. Add the peeled and baton-cut beetroots (4 large), 1 tsp salt, 1 tsp sugar, and juice of 1 lemon. Cook for 6 minutes, stirring occasionally, until the beetroot has just started to soften around the edges but still retains crunch.
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Step 3.
While the beetroot cooks, crush the remaining ½ tsp mustard seeds in a pestle and mortar. Once the beetroot is done, stir in the crushed mustard seeds until fully mixed.
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Step 4.
Transfer the pickle to a sterilised jar. It can be used immediately and will keep for up to a week in the refrigerator.
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