Here’s a simple way to make delicious capsicum pickles, perfect as a party snack or added to a salad. This hot and sour capsicum pickle is sure to tingle all your taste buds. These can also be packed into sterile containers and sealed for later use.
Check it out the capsicum pickle recipe here:
Ready In: 15 minutes
Prep Time: 14 minutes
Cook Time: 1 minute
This recipe make 4 serving(s).
Ingredients:
- 2 Bell Pepper
- 1 Tomato
- 1 tbsp Red Chili Powder
- A pinch of Turmeric Powder
- 1/4 tsp Fenugreek seeds
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 2 Garlic Cloves 2
- Salt to taste
- Oil 1 tbsp
Method:
- Wash, pat dry, remove stems, remove seeds and chop bell pepper into big chunks.
- Wash, pat dry and chop the tomatoes.
- Peel and slice the garlic pods.
- In a pan, dry roast fenugreek seeds, mustard seeds, cumin seeds until aromatic.
- Using a spice blender, blend together roasted ingredients into smooth powder along with salt.
- Heat oil in a pan, add chopped bell pepper and fry till bell pepper changes color and becomes little soft.
- Then stir in chopped tomato and cook till tomato becomes mushy and the mixture comes together.
- Now add, ground spice powder, red chili powder and turmeric powder.
- Fry for a minute and remove from heat.
- In another small pan, add garlic and all talimpu ingredients in order.
- When dal turns light brown and mustard seeds splutter, add this to above capsicum pickle.
- Mix well.
Notes:
- Store tight and refrigerate to stay fresh for weeks.
- Make sure to cook the capsicum well before adding other ingredients.
Serving Suggestions:
- Serve capsicum pickle with rice or with dosa etc..
