Beetroot Pickle

Overview
Beetroot pickled this way can be served as condiment for any rice or bread. Typical Indian pickle spices mixed with the sweet taste of pickle adds a unique flavor. A sweet and sour pickle that tastes better as it ages. Prepare the pickle at least a day in advance before serving so that all the flavors get absorbed into the beetroot pieces.

Beet root pickle Ingredients: Beetroot, ginger, curry leaves, garlic,
chilly powder, mustard seeds, fenugreek powder, turmeric powder,
asafoetida powder and vinegar

Beetroot Pickle

Ingredients
Beetroot  2 medium julienne into strips
Garlic  finely chopped - 1 tablespoon
Ginger finely chopped - 1 tablespoon
Curry leaves 2 sprigs
Chilly powder 2 teaspoon
Green chillies finely chopped 3 - 4 optional
Turmeric powder 1/4 teaspoon
Fenugreek seeds 1 teaspoon
Asafoetida powder 1 teaspoon
Mustard seeds 1 teaspoon
Vinegar 1/4 cup
Salt to taste
Oil 3 - 4 teaspoon

Steps
1. Peel the beetroot and julienne into 2 inch pieces  and keep aside.
2. Dry roast the fenugreek seeds and grind to smooth powder and keep aside.
3. Heat oil in pan. When the oil gets hot add the mustard seeds and let it splutter.
4. Add the finely chopped garlic, ginger, green chillies(if adding) and curry leaves to this and saute till it is light brown. Add the turmeric powder and chilly powder to this. Fry few minutes and add the sliced beetroot to this along with salt and mix, well cover lid and cook for about 5 minutes till the beetroots are just cooked.
5. Add the fenugreek and asafoetida powder to the beetroot and mix well. Add the vinegar to this and more salt if necessary and bring to boil. Turn off heat.
6. Let the pickle cool to room temperature and store in clean jar.

Serve as a condiment with any rice or bread.