Beetroot & Red Chilli Pickle

Name: Beetroot & Red Chilli Pickle
Yield: 50 servings
Cuisine: Indian
Ingredients: 2 beetroot; 7-8 red chillies; 15 cloves garlic; 4 green chillies; 2 inches ginger julians; 10-12 curry leaves; 2 tbsp methi; 1 tbsp coriander; 1 tbsp mustard seeds; 2 tbsp fennel seeds; 1 tbsp Red chilli powder; 1/2 tbsp turmeric powder; 3 tbsp sugar; 2 tsp vinegar; 2 lemon juice; 3 tbsp salt; 5 tbsp oil

Leena Mehta @DesiTadka26

Ahmedabad

#56bhog
#Post46
This is an instant type pickle. Stored in fridge. Pickle is also part of 56 Bhog which is served to God.

Leena Mehta @DesiTadka26

Ahmedabad

#56bhog
#Post46
This is an instant type pickle. Stored in fridge. Pickle is also part of 56 Bhog which is served to God.

Saved

Ingredients

50 servings

2beetroot
7-8red chillies
15 clovesgarlic
4green chillies
2 inchesginger julians
10-12curry leaves
2 tbspmethi
1 tbspcoriander
1 tbspmustard seeds
2 tbspfennel seeds
1 tbspRed chilli powder
1/2 tbspturmeric powder
3 tbspsugar
2 tspvinegar
2lemon juice
3 tbspsalt
5 tbspoil

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Steps

1

Wash, dry and chop all vegetables.
2

Dry roastmethi, coriander, mustard, fennel seeds on low flame. Once cool grind it coarsely.
3

In a pan add oil. Add 1 tsp methi and asaefotida.
4

Add garlic, chilli and ginger julians..
5

Add red chilli and beetroot. Saute it for 7-8 minutes.
6

Add all masalas and sugar.
7

Mix it nicely. Cook it on slow flame for 4-5 minutes. Add vinegar and lemon juice. Once cool transfer it to airtight bottle. Add oil if required. Keep in sun for 7-8 days.
8

Relish this pickle..