Though from the looks of it ,this pickle looks like another Beetroot dish,it taste nothing like Beets. This is a very famous side dish and the most common accompaniment of the yummy Chicken Biryani of Kannur belonging to the Malabar region of Kerala,it is called Beetroot Achar or Karrakka Achar and mostly available only in the Market of that region.
The color of the dish is attributed to the color of the Beets and over a period of time it changed into deep colors and sometimes even brownish.Do not be wary of the color,the more it is shelved the better the taste.Some time this pickle is also made out of consort ion of Carrots & Beets or only Carrots as the main vegetable.What I have presented here is using just the Beets as the main vegetable.
- One large Beetroot
- 12 dates.
- 1 Green Chilly
- 1/2 tsp Chilly powder
- 4-5 Garlic pods.
- 1″ Ginger
- 1/2 cup Vinegar
- Salt to taste
First method(takes a little more than a day to get the processed beet taste -though this is the traditional way of making the same)
- Grate the Beetroot,finely slice the garlic ,Chilly ,Ginger and 6 of the dates.
- Grind the rest of the Dates in grinder with very little water,it need not be a paste,it should just shred into very small pieces to mix into the pickle.
- Now in a bowl put all this long with Chilly powder ,salt and Vinegar and mix well.
- Leave it outside for a day so that the dates and Beets are complete soaked in vinegar and start getting processed.
- You can refrigerate it there after and keep it stored for upto a month or 2.
- This Pickle goes well with most flavored rice dishes like Pulao,Fried rice etc and even with Ghee rice, but I should say it tastes best with Biryani.
Second, way to make the same pickle which does not need the self time required to breakdown the beets.
The measurements are same as above.
- Cook the shredded beets for 3-4mts with 1tbsp of water in microwave.
- Cook dates in 1tbsp of water for 2-3mts amd then mash.
- Add to beets along with thinly sliced garlic,ginger,chopped green chilly,salt,chilly powder and vinegar.
- Mix well and serve.
Snap of the pickle made the second way.