Beetroot pickle, known as “Chukandar ka Achaar” in Hindi, is made with fresh beetroot, green chilies, curry leaves, ginger, garlic, and a variety of other aromatic spices. Follow my step-by-step recipe to make your own beetroot pickle at home.
KEY TAKEAWAYS
- Beetroot pickle is a favored condiment in Indian cuisine.
- It pairs well with Indian bread, rice dishes, salads, sandwiches, wraps, stir-fries, curries, and cheese platters.
- Store in airtight containers with oil cover for prolonged shelf life.
- Beetroot pickle tastes sweet, tangy and spicy.
- Other similar pickles are Chili Pickle (Mirch ka Achar), Mango Pickle (Aam ka Achar), Lime Pickle (Limboo ka Achar), Garlic Pickle (Lehsun ka Achar), Radish Pickle (Mooli ka Pickle) and Carrot Pickle (Gajar ka Achar).
The Ingredients:
- 2 pieces beetroot (cut into small pieces)
- 6 tbsp refined oil
- 2 tbsp black mustard seeds
- 1 tbsp fenugreek
- 1 tbsp curry leaves
- 6 pieces green chilies (cut into small pieces)
- 9 cloves garlic (cut into small pieces)
- 2 tbsp ginger
- 1 tbsp turmeric powder
- 3 tbsp red chili powder
- Salt as per taste
- ½ cup Vinegar
- 1 tbsp rock salt
This pickle recipe came from a woman I met at a book donation drive in our locality. We were sorting books together when she offered me something from her steel tiffin. The pickle especially tasted nostalgic and new at the same time.
I asked for the recipe, and she wrote it on a brown paper bag. I made it later that week. My husband said it felt nice, and my boys liked the unusual twist. Now, it is our common pickle with rotis and parathas. That event reminded me that stories do not just come in books—some arrive in lunchboxes, folded beside dog-eared pages and smiles.
How to Make Beetroot Pickle? (Step by Step Guide with Images)
Step 1: Take 2 beetroots and cut them into small pieces.
Step 2: Heat 2 tbsp of refined oil in a frying pan.
Step 3: Once the oil is hot, add the beetroot pieces and stir-fry for 4 to 5 minutes. Then, transfer them to a bowl and let them cool for some time.
Step 4: In the same frying pan, add 4 tbsp of refined oil. Heat the oil, then remove 2 tbsp and let it cool for some time.
Step 5: Into the remaining oil, add 2 tbsp of black mustard seeds. Let them crackle, then add 1 tbsp of fenugreek seeds, 1 tbsp of curry leaves, 5 to 6 green chilis (cut into small pieces), 8 to 9 garlic cloves (cut into small pieces), and 2 tbsp of ginger slices. Sauté the ingredients for 2 minutes.
Step 6: Add 1 tbsp of turmeric powder, 3 tbsp of red chili powder, and 1 tbsp of salt. Sauté all the ingredients for 2 minutes.
Step 7: Pour ½ cup of vinegar into the mixture and cook for a few minutes.
Step 8: Add 1 tbsp of rock salt to the mixture and cook for a few minutes.
Step 9: Now, add the beetroot pieces into the mixture and cook for a few minutes over low flame.
Step 10: Store the beetroot pickle in a sun-dried container. Add 2 tbsp of oil in the container to extend the shelf life of the pickle.
Step 11: Your beetroot pickle is ready!
Recipe Card
Beetroot Pickle | Chukandar ka Achaar
Ingredients
- 2 pieces beetroot cut into small pieces
- 6 tbsp refined oil
- 2 tbsp black mustard seeds
- 1 tbsp fenugreek
- 1 tbsp curry leaves
- 6 pieces green chilies cut into small pieces
- 9 cloves garlic cut into small pieces
- 2 tbsp ginger
- 1 tbsp turmeric powder
- 3 tbsp red chili powder
- Salt as per taste
- ½ cup Vinegar
- 1 tbsp rock salt
Instructions
- Take 2 beetroots and cut them into small pieces.
- Heat 2 tbsp of refined oil in a frying pan.
- Once the oil is hot, add the beetroot pieces and stir-fry for 4 to 5 minutes. Then, transfer them to a bowl and let them cool for some time.
- In the same frying pan, add 4 tbsp of refined oil. Heat the oil, then remove 2 tbsp and let it cool for some time.
- Into the remaining oil, add 2 tbsp of black mustard seeds. Let them crackle, then add 1 tbsp of fenugreek seeds, 1 tbsp of curry leaves, 5 to 6 green chilis (cut into small pieces), 8 to 9 garlic cloves (cut into small pieces), and 2 tbsp of ginger slices. Sauté the ingredients for 2 minutes.
- Add 1 tbsp of turmeric powder, 3 tbsp of red chili powder, and 1 tbsp of salt. Sauté all the ingredients for 2 minutes.
- Pour ½ cup of vinegar into the mixture and cook for a few minutes.
- Add 1 tbsp of rock salt to the mixture and cook for a few minutes.
- Now, add the beetroot pieces into the mixture and cook for a few minutes over low flame.
- Store the beetroot pickle in a sun-dried container. Add 2 tbsp of oil in the container to extend the shelf life of the pickle.
- Your beetroot pickle is ready!
