14 Jan 2015

Capsicum Pickle :

Capsicum pickle.....


Ingredients :

  1. Capsicum - 2 finely chopped ( use any color of capsicum)
  2. Mustard seeds - 1/2 tsp
  3. Asafoetida / Hing - 1/4 tsp
  4. Red chilly powder - 1 tbsp
  5. Turmeric powder - a pinch
  6. Lemon Juice - 1 
  7. Salt - 1 tbsp

For Roast and Grind:( Use this powder for all kind of pickles)


  1. Mustard seeds - 1tsp
  2. Fenugreek seeds - 1 tsp
  3. Dry Roast the seeds and grind it.


Method :

  1. Wash the capsicum, remove the stalk and finely dice them.
  2. Heat a frying pan and toast the fenugreek seeds and mustard seeds. powder it once it is cool and set aside.
  3. Heat a frying pan with 3 tbsp oil and once it is hot add the mustard seeds, once its splutter add the chopped capsicum and a pinch of salt and asofoetida and saute for 3 - 5 mins.
  4. Once the capsicum is cooked add the lemon juice, cook for 2 - 3 mins.
  5. Add the chilly powder, turmeric powder and salt, cook for 30 sec and turn off the flame.
  6. Finally add the roasted powder and mix it well.
  7. Transfer to a clean container which has a lid and close it when it has cool completely. 
  8. Use and store in refrigerator for 1 week.

Prep Time : 5 mins
Capsicum pickle 
Cooking Time : 10 - 15 mins
Cuisine : South Indian 

Picture :










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