Ever wondered what's that yummy purple-coloured pickle they serve with biryani, ghee rice, sadya and more these days? It's the oh-so-delicious beetroot dates pickle, that pairs well with almost everything. With its perfectly balanced spicy-sweet taste, it can even tempt you to keep having a spoonful of it even without any accompaniments. Here's how you prepare the pickle in a jiffy.
Ingredients
600 gms grated beetroot
300 gms seedless dates
10 gms sliced garlic
10 gms chopped ginger
3 nos slit green chillies
Salt to taste10 gms Kashmiri chilly powder
5 gms asafoetida powder
80 ml sesame oil
20 ml vinegar
4 gms mustard seeds
3 gms fenugreek powder
2 gms turmeric powder
Preparation
Heat sesame oil in a pan
Temper mustard seeds
Add ginger, garlic and green chillies
Sauté it until it turns transparent
Add all the seasonings and vinegar, and allow it to boil
Add dates and grated beetroot
Cook in very slow heat until dates become soft
Turn off the flame and store in jars after the pickle cools down