Prep the ingredients

• Julliene the beetroots, ginger, garlic and set it aside.
• Pit the dates and slice them.
• Brush the frying pan with oil, Srt on medium heat and add the mustard seeds.
• As they splutter add the ginger, garlic, curry leaves and saute well.
  
• After a couple of minutes add the beetroot.
  
• Just as the beets start to sweat remove from heat.
• Add the dates, rock salt, redchilli powder and mix well
  
• Add the vinegar and mix well.
• Spoon the mix into a clean dry glass bottle.
  
• Let the mix cool well and then cover and set aside for a day.
• The pickle will be ready the next day for use.