Biryani achar.

Step 1

Julliene the beetroots, ginger, garlic and set it aside.

Step 2

Pit the dates and slice them.

Step 3

Brush the frying pan with oil, Srt on medium heat and add the mustard seeds.

Step 4

As they splutter add the ginger, garlic, curry leaves and saute well.

Step 5

After a couple of minutes add the beetroot.

Step 6

Just as the beets start to sweat remove from heat.

Step 7

Add the dates, rock salt, redchilli powder and mix well

Step 8

Add the vinegar and mix well.

Step 9

Spoon the mix into a clean dry glass bottle.

Step 10

Let the mix cool well and then cover and set aside for a day.

Step 11

The pickle will be ready the next day for use.