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.