Beetroot – Dates Pickle


2 beetroots
1 medium carrot
20-25 dates, pitted and chopped
1 tbsp ginger, finely chopped
12 garlic cloves, finely chopped
4 green chillies, finely chopped
2 sprig curry leaves, finely chopped
2 tbsp chilli powder
1/2 cup vinegar
1 tsp mustard seeds
salt to taste
3 tbsp coconut oil / gingely oil


  1. Soak dates in enough hot water for 45 minutes. Then grind to a fine paste and keep it aside.
  2. Peel and finely grate beetroots and carrot and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds.
  4. Add finely chopped ginger, garlic, green chillies and curry leaves and saute well at medium flame till the colour lightly changes.
  5. Add grated beetroot and carrot and mix well for 5-6 minutes till soft adding little salt.
  6. Add chilli powder and mix well for a minute.
  7. Then add dates paste and mix well for 2 minutes. Adjust salt and mix well.
  8. Add vinegar to this and mix well. When it boils well, switch off the flame.
  9. Allow it to cool completely and store in an air tight glass container/ bottle…

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