Pickled Beets Recipe - Sweet Tangy Beetroot recipe

Learn how to prepare Indian style Pickled Beets (Khatta Meetha Chukandar Kaachaar). This is a sweet and tangy recipe which goes well with any meal.

Ingredients:
1-2 Medium size beets
1 tbsp Honey
2 tbsp Vinegar
1 tsp Salt
1 tsp Mustard seeds
1 tsp fennel seeds
2-3 small cinnamon sticks ( or 1 large cinnamon stick)
1/2 tsp Hing (Asafoetida Pwd)
1/2 tsp Fenugreek seeds (methre)
10-12 black peppercorn seeds
2 tbsp Oil for cooking.

1. Wash, peel and thinly slice beets.
2. Steam them so that they are soft. Will take 3-4 mins
3. Set them aside and heat 2 tbsp oil in a pan.
4. Add all spices. Once spices are spluttering, add asafoetida.
5. Mix well and cook for 30 secs. Add beets. Stir again.
6. Add honey and vinegar and cook for 4-5 mins.
7. Let cool and then store in an airtight container.

It lasts well for upto 3-4 weeks. Handle with care.

Simple and flavorful way to prepare grilled lamb chops the Indian way.

Marinade 1/2 kg Lamb in 2 tbsp lemon juice, 3 tbsp olive oil, 1/4 tsp oregano, 1 tsp curry pwd,1/2 tbsp sea salt and 1/2 tbsp black pepper pwd for 45 mins to an hour in the fridge.
Take them out and let them come to room temp.
Heat the grill to 400 F and cook lamb for approx 4 mins on each side for medium to well and 2-3 mins for rare. Let rest for couple of mins and serve.

Suggested Side dishes to serve with:

Mango Salsa:

Masala Rice:

Couscous Salad:

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