Beetroot and Green Chilli Pickle

Name: Beetroot and Green Chilli Pickle
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 1 large kilner jar
Cuisine: Indian
Ingredients: ½ tsp asafoetida; 2 large green chillies, deseeded and thinly sliced; 1 tsp mustard seeds; 4 tbsp vegetable oil; ½ tsp fenugreek seeds; juice of 1 lemon; 1 tsp sugar; 1 tsp salt; 4 large beetroots/beets, peeled and cut into 1 cm (½ inch) batons; 3 dried red chillies

Preparation info

Makes
1 jar

Difficulty
Easy
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.

Ingredients

4 tbsp vegetable oil
1 tsp mustard seeds
½ tsp

Asia
India
Preserve
Vegan
Gluten-free

Method

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.
Turn the heat down to low and add the beetroot, salt, sugar and lemon ju