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Biryani achar.

Malabar style beetroot and dates pickle served with biryani.
Prep Time 10 minutes
Cook Time 10 minutes
Course Pickles
Cuisine Fusion, gluten free, Indian, Kerala, Malabar, One pot, South indian


  • frying pan


  • 1 cup beetroot julliene
  • 1 inch fresh ginger root julliene
  • 5-6 cloves garlic sliced
  • 4-6 dates pitted
  • 1 teaspoon cooking oil
  • 5-10 curry leaves I have used 1/2 tsp dried powder
  • 1/2 teaspoon mustard seeds
  • Rock salt
  • 1 teaspoon red chili powder
  • 2-3 tablespoon vinegar


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.
    beetroot pickle making
  • After a couple of minutes add the beetroot.
    beet root pickle
  • Just as the beets start to sweat remove from heat.
  • Add the dates, rock salt, redchilli powder and mix well
    making biryani achar
  • Add the vinegar and mix well.
  • Spoon the mix into a clean dry glass bottle.
    beetroot achar
  • Let the mix cool well and then cover and set aside for a day.
  • The pickle will be ready the next day for use.
    biryani achar , pickled beetroot and dates .
Keyword Indian vegetarian dinner
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