Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and grated
- 1 tablespoon mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon nigella seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon salt
- 1/2 cup vinegar
- 1/2 cup oil
- 1/2 cup jaggery
Special equipment needed:
- A large mixing bowl
- A frying pan
- Airtight jars for storage
Step-by-step instructions:
1. In a frying pan, dry roast mustard seeds, fennel seeds, cumin seeds, coriander seeds, fenugreek seeds, and nigella seeds until fragrant.
2. Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
3. In a large mixing bowl, add grated beetroot, ground spice powder, turmeric powder, red chili powder, and salt. Mix well.
4. In a frying pan, heat oil and add the beetroot mixture. Cook for 5-7 minutes until the beetroot is slightly softened.
5. Add vinegar and jaggery to the pan and cook for another 5-7 minutes until the mixture thickens.
6. Turn off the heat and let the achaar cool down.
7. Transfer the achaar to airtight jars and store in a cool, dry place.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 2 cups of achaar
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 11g
Protein: 1g
Sodium: 600mg
Substitutions for ingredients:
- Mustard seeds can be substituted with mustard powder.
- Jaggery can be substituted with brown sugar or honey.
Variations:
- Add chopped garlic and ginger for extra flavor.
- Use different types of vinegar such as apple cider vinegar or white vinegar.
- Add raisins or chopped nuts for texture.
Tips and tricks:
- Use gloves while handling beetroot to avoid staining your hands.
- Adjust the amount of red chili powder according to your taste preference.
- Store the achaar in airtight jars to keep it fresh for longer.
Storage instructions:
Store the achaar in a cool, dry place for up to 2 months.
Reheating instructions:
The achaar can be served at room temperature or reheated in a microwave or on a stovetop.
Presentation ideas:
Serve the achaar in a small bowl or on a plate as a condiment.
Garnishes:
Garnish with chopped coriander leaves or sesame seeds.
Pairings:
Serve with rice, roti, or any Indian meal.
Suggested side dishes:
Serve with raita, papad, or pickle.
Troubleshooting advice:
- If the achaar is too spicy, add more jaggery or sugar to balance the flavors.
- If the achaar is too sour, add more jaggery or sugar to balance the flavors.
Food safety advice:
- Use clean and sterilized jars for storage.
- Make sure the achaar is completely cooled down before storing.
Food history:
Achaar is a traditional Indian condiment made with vegetables or fruits and spices. It is a popular accompaniment to Indian meals.
Flavor profiles:
The beetroot achaar has a sweet and sour flavor with a hint of spice.
Serving suggestions:
Serve the beetroot achaar as a condiment with any Indian meal.
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Region: Indian