Beetroot and Green Chilli Pickle

Preparation info
  • Makes

    1 jar

    • Difficulty


    • Ready in

      20 min

Appears in
Mowgli Street Food

By Nisha Katona

Published 2018

  • About

This is a very common way to treat beetroots/beets in India and these kinds of crisp vegetable pickles are extremely popular. The combination of spicings is second nature to Indian grandmothers. The beets need to retain their crunch, while the spicing is sharp and can be carried well by the sugars in the vegetables.


  • 4 tbsp vegetable oil
  • 1 tsp mustard seeds
  • ½ tsp


  1. Put the oil in a large non-stick frying pan set over a medium-high heat. When hot add ½ teaspoon of the mustard seeds and the fenugreek seeds and fry until the mustard seeds turn grey and the fenugreek a deep golden brown, then add the asafoetida, green chillies and the dried red chillies.
  2. Turn the heat down to low and add the beetroot, salt, sugar and lemon ju