Easy Kerala Style Beetroot Pickle
Indian · Organized from the video by Shaan Geo
Official YouTube player — views and revenue go to the creator.
Ingredients · 25 servings
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Steps
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- 1
Heat a steel or non-stick pan with 1/2 cup of Coconut Oil / Sesame Oil / Gingelly Oil. Avoid aluminium vessels to prevent reaction with vinegar.
💡 Avoid aluminium vessels
- 2
Once the oil is hot, add 1/2 teaspoon of Mustard Seeds and 1/2 teaspoon of Fenugsreek Seeds. Wait about 10 seconds until the fenugreek seeds turn golden.
💡 Wait for golden fenugreek
⏱ 10 seconds
- 3
Reduce to medium heat. Add 1/4 cup of chopped Ginger, 1/2 cup of cleaned Garlic, 3 Green Chillies (cut in half), and 3 sprigs of Curry Leaves. Stir for 10-15 seconds.
💡 If garlic cloves are big, cut them in half
🔥 medium heat⏱ 10-15 seconds
- 4
Add 3 cups of chopped Beetroot and 3 Teaspoons of Salt. Mix well, then cover and cook on medium heat for about 3-4 minutes, stirring occasionally.
💡 Cook in the water released from the beetroot
🔥 medium heat⏱ 3-4 minutes
- 5
Add 3 Tablespoons of Kashmiri Chilli Powder, 1/4 Teaspoon of Turmeric Powder, and 1/2 Teaspoon of Asafoetida Powder. Stir for about 1 minute to cook out the raw spice flavor.
💡 Alternatively use 1 1/2 tablespoon regular chilli powder
⏱ 1 minute
- 6
Pour in 1/2 cup of Vinegar and mix well. Add 1 Teaspoon of Salt to balance the acidity. Mix well and turn off the flame.
💡 Add extra salt because of the vinegar
- 7
Allow the pickle to cool completely before bottling in a dry, moisture-free container. Store in a ceramic jar in the refrigerator for long-lasting freshness.
💡 Do not use aluminium for storage
Tips
- Avoid using aluminium vessels as they can react with the vinegar.
- If using regular chilli powder instead of Kashmiri, use 1 1/2 tablespoon.
- Ensure the jar and spoon are completely dry to prevent spoiling.
- Storing in a ceramic jar in the refrigerator helps it last longer.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Shaan Geo on YouTube