Spiced Beetroot Pickle

Ingredients

• Beetroot - 200 g
• Garlic - 8 whole
• Green chili - 3 whole
• Ginger - 2 tbsp
• Pickle powder - 3 tbsp
• Kashmiri red chili powder - 2 tsp
• Sugar - 1/2 tbsp
• Vinegar - 1 cup
• Salt to taste

Instructions

1. 1Wear gloves when handling the beetroot to avoid staining your hands and work on a protected surface.
2. 2Cut the beetroot into small pieces, slice the garlic lengthwise, slice the green chili lengthwise, and chop the ginger; place all the prepared vegetables in a large mixing bowl.
3. 3Add the pickle powder, Kashmiri red chili powder, sugar, vinegar and salt to the bowl with the vegetables and toss everything together until the beetroot pieces are evenly coated and the spices are distributed.
4. 4Transfer the mixture into an airtight bottle or jar, pressing it down gently so the vinegar surrounds the vegetables; seal the container tightly.
5. 5Store the pickle at room temperature and let it rest until the next day before eating so the flavors can mingle; the taste will improve further as it sits for additional days.
6. 6If you prefer a spicier pickle, add more red chili powder to taste, and feel free to use a prepared pickle powder such as Saras if you like its flavor.