Capiscum Pickle

9 INGREDIENTS • 7 STEPS • 30MINS

Capiscum Pickle

This amazing pickle is quite spicy but is equally at home accompanying a curry as it is on a poppadum

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This amazing pickle is quite spicy but is equally at home accompanying a curry as it is on a poppadum

Preethi Dhinesh

30MINS

Total Time

Ingredients

Servings

2

us / metric

1

Green Bell Pepper

1

Onion

1/2 cup

Tamarind Juice

1 tsp

Fenugreek Seeds

1 tsp

Mustard Seeds

2 Tbsp

Oil

2 tsp

Chili Powder

1/2 tsp

Ground Turmeric

to taste

Salt

Nutrition Per Serving

VIEW ALL

Calories

222

Fat

14.8 g

Protein

2.2 g

Carbs

21.8 g

Love This Recipe?

Preethi Dhinesh

Cooking Instructions

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step 1

Finely chop the Green Bell Pepper (1) and Onion (1).

step 2

Heat Oil (2 Tbsp) in a Kadai or pan and allow Mustard Seeds (1 tsp) to pop.

step 2 Heat Oil (2 Tbsp) in a Kadai or pan and allow Mustard Seeds (1 tsp) to pop.

step 3

Add Fenugreek Seeds (1 tsp) and cook until the mixture browns.

step 3 Add Fenugreek Seeds (1 tsp) and cook until the mixture browns.

step 4

Now add the onion until it becomes translucent.

step 4 Now add the onion until it becomes translucent.

step 5

Add the green bell pepper , Ground Turmeric (1/2 tsp), Salt (to taste) and Chili Powder (2 tsp). Mix well.

step 5 Add the green bell pepper , Ground Turmeric (1/2 tsp), Salt (to taste) and Chili Powder (2 tsp). Mix well.

step 6

Add Tamarind Juice (1/2 cup) and bring the contents to a boil. Cook until the oil separates from the pickle.

step 6 Add Tamarind Juice (1/2 cup) and bring the contents to a boil. Cook until the oil separates from the pickle.

step 7

Allow it to cool. Transfer the contents to a container and store it in refrigerator and use up to 30 - 45 days .

step 7 Allow it to cool. Transfer the contents to a container and store it in refrigerator and use up to 30 - 45 days .

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