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

Method : 

• 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.