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.