11Beetroot Radish Pickle: Pickles have their own special place in the Indian food plate. Be it dal, rice or paratha, the slightly sour and spicy taste of pickle makes even ordinary food enjoyable. Mango and chilli pickle is made in almost every house, but if you want to try something different and new this time, then you can make a mix pickle of beetroot and radish. This pickle is spicy and crunchy in taste and the special thing is that to make it, there is neither the need to keep it in the sun for many days nor long preparation. This instant pickle prepared with spices like mustard, fennel, fenugreek seeds and nigella seeds can be prepared in about 10-15 minutes. It can be served with plain dal-rice, paratha or any everyday meal.
These things are needed for beetroot-radish pickle
To make this instant pickle, take 1 big beetroot and 1 big radish. Cut both into long and thin pieces. Apart from this, take 4-5 green chillies, cut lengthwise, 1 inch long ginger pieces, 2 tablespoons coarsely ground yellow or black mustard seeds, 1 tablespoon coarsely ground fennel, half teaspoon coarsely ground fenugreek seeds and half teaspoon nigella seeds. Among the spices required, half teaspoon turmeric powder, 1 teaspoon red chilli powder or Kashmiri chilli, 1 tablespoon dry mango powder or lemon juice, black and white salt as per taste, one fourth teaspoon asafoetida and 3-4 tablespoons mustard oil.
First dry radish and beetroot thoroughly
To make pickle, wash radish and beetroot and spread it on a clean cotton cloth for about 15-20 minutes. Keep in mind that the upper moisture of the vegetables dries thoroughly. While making pickles, excess moisture in the vegetables can spoil them quickly, so do not ignore this step. After this, add chopped radish, beetroot, green chilli and ginger flakes in a big bowl. Now add coarsely ground mustard, fennel, fenugreek seeds, nigella seeds, turmeric, red chilli, asafoetida, dry mango powder and both types of salt and mix well.
Mustard oil seasoning will give real pickle taste
Now heat mustard oil in a small pan or pan. Heat the oil until smoke starts coming out of it. After this, turn off the gas and let the oil become lukewarm. When the oil remains lukewarm, pour it over the prepared spices and vegetables. Mix everything well with the help of a ladle, so that the coating of mustard seeds and other spices gets coated well on each piece of radish and beetroot.
The flavor of the spices will be absorbed into the vegetables in 1-2 hours.
After mixing the spices and oil well, cover the pickle and keep it for about 1-2 hours. During this time, the sour and spicy taste of mustard seeds and other spices will get absorbed well into the radish and beetroot. After this your spicy instant beetroot-radish pickle is ready. Fill it in a clean and dry glass jar and keep it in the refrigerator. According to the given method, this pickle can remain fresh and crunchy for about 15-20 days.
Serve with anything from dal, rice to paratha.
This pickle of beetroot and radish can be a good option to enhance the taste of daily food. Its sour, spicy and spicy taste can be served with plain dal-rice, parathas and other everyday meals. If you want to make something different from mango or chilli pickle, then you can try this quick recipe.