Beetroot Pickle
This is a light, but earthy pickle, it adds great colour and texture to any meal.
Instructions
1. In a bowl mix the beetroot with the salt and sugar and leave to rest for 30 minutes.
2. Toast the coriander seeds and fennel seeds in a dry pan for 1-2 minutes, allow to cool and then grind to a coarse powder.
3. Heat the oil in a frying pan and add the mustard seeds and cumin seeds. Cook for 1-2 minutes until the mustard seeds start popping.
4. Turn the heat down and gently fry the onion for 15 minutes.
5. Add the ground coriander and fennel and the chilli flakes, mix together and cook for 1 minute. Remove the mix from the pan and allow it to cool.
6. Add the onion mixture, vinegar, garlic and ginger to the beetroot. Mix everything together for 3-4 minutes, to release a little liquid from the beetroot.
7. Cover and leave to sit at room temperature for 24 hours before serving. Any leftovers can be put in a clean jar and will last in the fridge for 2-3 weeks.