I usually post only one recipe a week but my backlog of recipes is getting a bit long and so I’ll be putting up the occasional bonus recipe post on the weekends for the next couple of months—not every weekend, mind, but 1-2 weekends a month. First up is this recipe for a simple achaar made with golden beets, the milder, sweeter cousin of the more familiar red, the one that is less likely to make you panic the morning after. It has its origins in a carrot-garlic pickle I posted the recipe for back in August. That recipe eventually morphed into one for a combination carrot-red beet achaar that I never got around to posting a recipe for. This is a simpler prep than both of those and may be even tastier. It comes together very quickly and goes well with almost anything. In addition to eating it with dal and rice since making it earlier in the week I’ve been drizzling the “syrup” over pan-seared fish as well. No matter how you eat it I think you’ll enjoy it. And, oh, this is not tested for ph etc. and I wouldn’t suggest that you keep it around forever. This recipe makes one jar that you should store in the fridge and finish within a month.
- 4 or 5 medium golden beets, just over 1 lb, peeled and diced
- 1 tblspn freshly grated ginger
- The following ground coarsely (just a whir or two in your spice grinder): 1 tspn coriander seeds, 1 tspn cumin seeds, 1 tspn fennel seeds
- 1/2 tspn haldi/turmeric powder
- 1 tspn hot red chilli powder
- 1 tblspn salt
- 1/2 cup apple cider vinegar
- 1/2 cup white sugar
- 1/4 cup oil (mustard oil, preferably)
- Heat the oil over medium heat and add the grated ginger and saute for a minute or so.
- Add the dice beets, mix thoroughly and saute for another 5 minutes or so, stirring constantly.
- Add all the ground spices and salt, mix thoroughly and saute for another 2-3 minutes, stirring constantly.
- Add the vinegar and sugar, mix in and saute, stirring occasionally till the beets become just fork tender.
- Remove from heat and when cooled a little fill in clean jar of choice. Once cooled, cap tightly and store in fridge.
- I actually made this with 1/2 cup oil but that was overkill. If you like oily pickles go for it but this would be just as good with half as much oil.
- Speaking of oil, if you don’t have mustard oil use light (i.e untoasted) sesame oil. The flavour will be different but also very good.
- I made this pretty hot to balance the sugar and vinegar but you could use quite a bit less chilli powder, or a less hot kind, if that suits you better.
- Remember: always use a dry spoon to serve your pickle and cap the jar tightly after every use.
- You could, of course, make this with a mix of red and golden beets if you like. The red will stain the whole so thoroughly that it will look like a red beet achaar.
This sound amazing. I love achaar, usually with kitchadi, but I always avoid buying the market ones. Just too salty. Thank you for sharing the recipe…will need to try prepping it this week.
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I made this last weekend with the last golden beets from my Grand Marais garden. This was such a great accompaniment for a meal along with rice and Dal. Since I don’t have mustard oil on hand I just used peanut oil.
I also made “traditional North American pickled beets” with the last of my red Cylindra beets the same afternoon.
Although both recipes started with beets, sugar and vinegar, the proportions and the rest of the ingredients make for such different tasting end products! The magic of cooking!!
I’m so glad you liked it. This was also my partner’s favourite of all the pickles I made last year. Make sure to keep it refrigerated and use it up quickly.
Most of the bottom shelf of our fridge is taken up with various types of homemade pickles, including chow chow, radish pickles, 3 kinds of beet pickles and two kinds of cucumber pickles. We just finished our third meal using “your” golden beet pickles and are 2/3 done with what I made.