- Beet root – 2 nos
- Shallots – 20 to 25
- green chilli – 3 to 4 nos
- birds eye – 7 or 8 nos
- curry leaves – 3 sprigs
- Cloves – 3 or 4 nos
- Cinnamon – 1 nos
- Black pepper – 1 tbsp
- Sugar – 1 or 2 tsp
- Salt – 1 or 2 tbp
- Heat water in a pot and set a side.
- Take a cleaned glass bottle add cloves ,cinnamon and black pepper .
- Then we have to add beetroot pieces ,shallots and sugar.
- Then add salt and hot water.
- Again we have to add green chilli slices ,curry leaves mix them with a spoon .
- Close the bootle with a lid and shake them well and keep aside.
- Serve and enjoy the instant pickle with meals.