This amazing pickle is quite spicy but is equally at home accompanying a curry as it is on a poppadum
Author: Preethi Dhinesh
Green Bell Pepper
Finely chop the Green Bell Pepper (1) and Onion (1).
Heat Oil (2 Tbsp) in a Kadai or pan and allow Mustard Seeds (1 tsp) to pop.
Add Fenugreek Seeds (1 tsp) and cook until the mixture browns.
Now add the onion until it becomes translucent.
Add the green bell pepper , Ground Turmeric (1/2 tsp), Salt (to taste) and Chili Powder (1/2 Tbsp). Mix well.
Add Tamarind Juice (1/2 cup) and bring the contents to a boil. Cook until the oil separates from the pickle.
Allow it to cool. Transfer the contents to a container and store it in refrigerator and use up to 30 - 45 days .
Nutrition Per Serving
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