Welcome to the channel Meera Gupta Indian Recipes.
Today we will make a very wonderful beetroot pickle.
Details of the ingredients required to make beetroot pickle are shown in the description box of this video.
Beetroot is a very healthy and rich fruit. Its taste is slightly astringent.
Its sour sweet pickle is very tasty. It is also very easy to prepare.
Its ingredients are as follows.
BEETROOT / CHUKANDAR .......... 500 GRAMS
GREEN CHILI CHOPPED ........... 8-10 NOS.
GINGER ............. 50 GRAMS
SAUNF POWDER ............ 2 TAB. SPOON
YELLOW MUSTERED POWDER ............ 2 TAB. SPOON
SALT ........... 2 TAB. SPOON
JAGGERY ............. 1/2 CUP / 50 GRAMS
HEENG (ASAFOETIDA) .............. 1/4 TEA SPOON
MAITHI SEED ............. 1 TAB. SPOON
TURMERIC POWDER ........... 1 TEA SPOON
GARAM MASALA ............. 1 TEA SPOON
RED CHILI POWDER ......... 1 TEA SPOON
ROASTED JEERA ............ 1 TEA SPOON
KALONGI( MANGRAILA)SEED........... 1/2 TEA SPOON
VINEGAR ............... 1/2 CUP
MUSTERED OIL .............. 1 CUP
Now keep the beetroot to boil.
Cut the green chili and ginger.
Put a beetroot with a glass of in the cooker.
Now let it boil till a whistle comes after that turn off the gas.
A whistle has arrived, now we will turn off the gas.
After boiling peel it off and cut into thin pieces.
After boiling we have peal it off the beetroot and cut it into thin pieces.
Green chilies are cut in two pieces and ginger is cut into small pieces.
Now we will prepare beetroot pickle.
Add mustard oil in a pan. After the oil is hot, fry all the spices.
Mustard oil is hot now we will turn off the gas.
After oil is cools down, add all spices.
Now mustard oil cools, add fenugreek to it first. Fry it well. The fenugreek is roasted. Gas will be on low sim
Now add fennel seed, turmeric powder, red chili powder.
Now add ginger, green chilies, salt, asafoetida, mangraila(Kalongi) seeds.
Mix all these spices in light hot mustard oil.
Now add yellow mustard powder and jaggery. Cook it until the jaggery dissolves.
At this time, keep the gas at a low level so that the spices do not burn.
The jaggery has dissolved, now we will add vinegar.
Put the vinegar and turn off the gas.
Now add roasted cumin seeds, garam masala to this mixture. Mix it well.
Now add pieces of beetroot. We will mix it well in all the roast spices.
Mixing has been done, now dry the beetroot in sunlight for 2 days.
After keeping in sunlight for 2 days, the delicious sweet beetroot pickle is ready.
Fill this pickle in a dry glass container. This pickle does not spoil for long.
If you want to keep it for a long long time, then immerse it in mustered oil.
Now press it into a dry container in this way so that pickle remain submerge in mustred oil.
We will put the remaining spices in this pickle.
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