Mrs. Poothullil’s Pickled Beets Recipe

I love my wife’s cooking, it has truly kept me healthy over the years. Here is her Pickled Beet recipe:

Pickled Beets

Prep time: 20 mins

Pickled Beets


  • 2 Beets – (about 14 ounces in weight)
  • 4 cloves garlic
  • 1 tsp. ginger cut to small pieces
  • 1 Green chili
  • ½ teaspoon Cayenne pepper
  • 2 teaspoons Tamarind paste*
  • 3 tablespoons of Canola oil
  • 1 tsp salt
  • ½ tsp. brown sugar


Pickled Beets

  1.  Cut beets into very thin slices.
  2. Sauté the slices in oil, remove from the pan and keep it on the side.
  3. Add garlic, ginger and green chili to the oil in the pan and sauté.
  4. Add the cayenne pepper, tamarind, brown sugar, and salt to the pan, and put the beets back in. Mix and sauté another minute.
  5. Eat 2 to 3 teaspoonful mixed with squeeze of lemon.
  6. This will keep for at least 2 weeks when refrigerated

Note on nutrient content of beetroot pickles

  • Garlic contains vitamins B and C and dietary minerals manganese and phosphorus, calcium, iron and zinc.
  • Ginger contains dietary mineral manganese.
  • Chilies contain vitamins B and C and dietary minerals potassium, magnesium and iron.
  • Tamarind contains B vitamins and calcium.

* Tamarind paste is often used in Thai and Indian cuisines. You can purchase it in jars in many supermarkets, or make it yourself by taking 2 tamarind pods, soaking them in hot water for 2 minutes, and squeezing the pulp out of them. Be sure to remove the seeds and shell fragments from the pulp.

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