Remove the beetroot tops and wash beetroot well.
Place on stove in a large pot of cold water and boil until soft; about 20 to 30 minutes.
When cool, peel beetroot and grate coarsely. Set aside.
Heat 30 ml oil in a large pan. Add mustard seeds and fenugreek.
When seeds begin to pop, add chilli, ginger, garlic and curry leaves. Cook until golden brown.
Mix in chilli powder, turmeric and asafoetida and sauté for three minutes.
Then stir in beetroot; coat with spices.
Add vinegar, salt and sugar, and cook for 10 minutes.
Drizzle with oil, tossing to coat well.
Store in sterilised jars.
Serve with curries and on reduced-fat cheese sarmies.
Makes 500 to 750 ml
NUTRITION PER PORTION (20 g)
Energy: 62 kJ, Carbohydrates: 1 g, Protein: 0,05 g, Fat: 1 g