Don’t you just love looking at fruit and vegetable stalls – a panorama of colours and flavours, loaded with taste and vitality! I must confess, going shopping for fruits and vegetables is my happy place.
This past weekend I couldn’t resist buying a whole big load of Autumn/winter produce. My cart was full of mustard greens, sweet potatoes, winter squash, oranges and beetroot.
I use beets as natural red colour in baking my red velvet cupcakes and cakes, also love to roast them and add to warm salads. But this time I bought them with the sole purpose of making my favourite Khatha Meetha chukandar ka achar ( sweet & sour beetroot pickle recipe).
This very simple beetroot pickle recipe is delightfully delicious and goes great as side with lentils and rice. My kids, who usually shy away from eating beets, love to add this pickle to their wraps and sandwiches.
Makes a great edible gift too!
1/2 kg beetroots
1 cups granulated white or organic brown sugar
2 teaspoon salt
1 teaspoon ginger powder or 4 tablespoons ginger juice
1/2 teaspoon red chilli powder
1 tsp black pepper ground
1 cup vinegar
1 cup water
This Is What You Do:
Wash beetroots, pat dry and peel.
Cut into small cubes or thin strips.
Add vinegar, water and sugar to a saucepan. Cook on medium low heat till the sugar melts completely.
Add beetroot pieces, salt , black pepper, red chilli powder, ginger powder/juice.
Cook on low heat for 5-6 minutes and then turn off the heat.
When completely cool, fill in a sterilized jar and set aside. Beetroot pickle shall be ready to consume in 3-4 days.
Stays well in fridge for three months.