Indian Beetroot Pickle is a traditional Indian recipe for a classic pickle of beetroot (beets) flavoured with green masala and masala powder that's preserved in vinegar and oil. The full recipe is presented here and I hope you enjoy this classic Indian version of: Indian Beetroot Pickle.
Bring a pan of lightly-salted water to a boil, add the beetroot and cook for about 20 minutes, or until just tender. Remove from the water, set aside to cool then peel and grate.
Layer the grated beetroot in a bowl and salt liberally as you add each layer. Cover with clingfilm and set aside for 2 hours. After this time squeeze the excess water from the beetroot then transfer to a mixing bowl (the salty water is what the Russians call rassol).
Heat the oil in a pan and use to fry the green masala lightly, until aromatic. Take off the heat then add the vinegar and masala powder. Pour the resultant mixture over the grated beetroot. Mix thoroughly to combine then pack into sterilized jars. Seal and refrigerate until needed.
