By Shireen Jamooji
October 29, 2023
There are many delicious chutneys and pickles out there to explore. But this one should be high on your list. The natural sweetness of beetroot along with deates makes for a sticky and delicious combo.
2 beetroots 1 medium carrot 20-25 dates, pitted and chopped 1 tbsp of finely chopped ginger 12 cloves of garlic, finely chopped 4 green chillies, finely chopped 2 sprigs of curry leaves, finely chopped 2 tbsps of chilli powder 1/2 cup of vinegar 1 tsp of mustard seeds Salt to taste 3 tbsps of coconut oil or gingelly oil
Begin by soaking the dates in hot water for 45 minutes. Then, grind them into a fine paste and set it aside.
Peel and finely grate the beetroots and carrot. Keep them aside.Heat the oil in a pan and let the mustard seeds splutter.
Add the finely chopped ginger, garlic, green chillies, and curry leaves. Saute them over medium heat until they change colour slightly.
Add the grated beetroots and carrot, and mix them well for 5-6 minutes until they become soft, adding a pinch of salt.
Mix in the chilli powder for about a minute.Add the date paste and continue to mix for 2 minutes. Adjust the salt to your taste.
Pour in the vinegar and mix well. Let it come to a boil, then turn off the heat. Allow the mixture to cool completely, and store it in an airtight glass container or bottle.