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RECIPE
9 INGREDIENTS7 STEPS30MIN

Capiscum Pickle

4.7
3 Ratings
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80 Saved
Preethi Dhinesh
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This amazing pickle is quite spicy but is equally at home accompanying a curry as it is on a poppadum

30MIN

Total Time
Preethi Dhinesh
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1
Onion
1/2 cup
Tamarind Juice
1 tsp
Fenugreek Seeds
1 tsp
Mustard Seeds
2 Tbsp
Oil
1/2 Tbsp
Chili Powder
to taste
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Nutrition Per Serving
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CALORIES
222
FAT
14.8 g
PROTEIN
2.2 g
CARBS
21.8 g

Directions

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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 3
Add Fenugreek Seeds (1 tsp) and cook until the mixture browns.
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 (1/2 Tbsp) . 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 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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Nutrition Per Serving
Calories
222
% Daily Value*
Fat
14.8 g
19%
Saturated Fat
1.2 g
6%
Trans Fat
0.1 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
21.8 g
8%
Fiber
4.4 g
16%
Sugars
12.8 g
--
Protein
2.2 g
4%
Sodium
87.0 mg
4%
Vitamin D
--
--
Calcium
42.4 mg
3%
Iron
2.6 mg
14%
Potassium
311.8 mg
7%
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