Dr. Priti Nanda Sibal shows how to make beetroot pickle from scratch. Sun-dry cut beetroot for two hours, then temper it in mustard oil with curry leaves, mustard seeds, cumin, ginger, and green chilies. Add salt, white vinegar, and tamarind water, heat briefly, cool, and store in glass jars.
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Welcome to Food Medicine and Life channel, and I am here today with a new recipe, beetroot pickle. So what are we going to do? I've peeled this beetroot. And I'm going to cut it into small, small pieces, right? Once I've cut it into small, small pieces, I'm going to wash it properly and spread it on a muslin cloth in sunlight for about 2 hours so that it dries completely.
I'm going to wash it.
And spread it and help it dry. Mustard oil. So I'm making most of my pickles in mustard oil right now, but you can use other oils also as per your taste and as per your local availability. So I'll just let it heat up. So the oil is hot now. I've taken 8-10 curry leaves. I'm going to cook for And now I'm going to add 1 spoon of rye, 1 spoon of cumin seeds, some ginger. Less than 1 spoon. Going to mix all of this. And now I'm going to add a little bit of green chilli. So now what we're going to do is beetroot. We've cut the beetroot and, you know, it's dry now, so we're going to add the beetroot in this.
Great.
Sit properly in the oil and spices. Yes.
Now what am I going to do? Yes, I am now going to add some salt over it. So now, yes, salt.
White vinegar, 1 tablespoon. Yes.
To add more flavor to this, I have soaked some tamarind and I'm going to add this water in this. Yes.
So I've not added too much water because I've taken very little beetroot. But depending on your beetroot quantity, you can add more water also. Now we are going to heat it for a while and let this water seep in. So see, now we don't have too much liquid around it. It's all soaked inside our beetroot. The beetroot pickle is ready. Just let it cool and then Put it in an airtight glass jar and enjoy the benefits of such an amazing pickles.
