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Beetroot & Red Chilli Pickle
Beetroot & Red Chilli Pickle

Before you jump to Beetroot & Red Chilli Pickle recipe, you may want to read this short interesting healthy tips about Treats that give You Energy.

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Whole grain foods are an superb choice for a fast healthy snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for the afternoon meal. When you require a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain foods is always better than eating the highly processed grains we commonly come across in our grocery stores.

You can find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the choice to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to beetroot & red chilli pickle recipe. To make beetroot & red chilli pickle you need 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Beetroot & Red Chilli Pickle:
  1. You need 2 beetroot
  2. Prepare 7-8 red chillies
  3. Take 15 cloves garlic
  4. Provide 4 green chillies
  5. Take 2 inches ginger julians
  6. Take 10-12 curry leaves
  7. Get 2 tbsp methi
  8. Use 1 tbsp coriander
  9. Take 1 tbsp mustard seeds
  10. You need 2 tbsp fennel seeds
  11. Take 1 tbsp Red chilli powder
  12. Get 1/2 tbsp turmeric powder
  13. Take 3 tbsp sugar
  14. You need 2 tsp vinegar
  15. Use 2 lemon juice
  16. You need 3 tbsp salt
  17. Take 5 tbsp oil
Instructions to make Beetroot & Red Chilli Pickle:
  1. Wash, dry and chop all vegetables.
  2. Dry roastmethi, coriander, mustard, fennel seeds on low flame. Once cool grind it coarsely.
  3. In a pan add oil. Add 1 tsp methi and asaefotida.
  4. Add garlic, chilli and ginger julians..
  5. Add red chilli and beetroot. Saute it for 7-8 minutes.
  6. Add all masalas and sugar.
  7. Mix it nicely. Cook it on slow flame for 4-5 minutes. Add vinegar and lemon juice. Once cool transfer it to airtight bottle. Add oil if required. Keep in sun for 7-8 days.
  8. Relish this pickle..

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