Sunday, 3 May 2015

Capsicum Pickle

Capsicum Pickle - Vanditha Bhakta 

Recipe :
Ingredients :
  • Capsicum, medium size - 2
  • To roast and powder
  • Fenugreek seeds - 1 teaspoon
  • To grind
  • Fenugreek powder - 1/4 teaspoon
  • Asafoetida (Hing) - 1/4 teaspoon
  • Juice of 1 big lemon
  • Red chili powder - 1/2 tablespoon
  • Turmeric powder - a pinch
  • Salt - 1 teaspoon
To temper
  • Oil (preferably Sesame Oil) - 3 tablespoons plus 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Wash the green peppers, remove the stalk and finely dice them.
  • Heat a frying pan and toast the fenugreek seeds. Powder it once it is cool and set aside.
  • In the same frying pan add the 3 tablespoons of oil and once it is hot add the mustard seeds. Now add the chopped peppers and a pinch of salt and sautee it until it is cooked well. Mine is an electric range and it took approximately 12 minutes.
  • While the capsicum is cooking, in a blender grind together the ingredients listed. Save the extra fenugreek powder for later.
  • Once the capsicum is cooked well add the ground paste and mix together. Let this cook for another 3-4 minutes.
  • If you wish you can add another teaspoon of oil to the pickle before removing it from the stove top and mix it well.
  • Transfer to a clean container which has a lid and close it when it has cooled completely.

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