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SideChef
Recipes
Capiscum Pickle
Recipe

9 INGREDIENTS • 7 STEPS • 30MINS

Capiscum Pickle

4.7
3 ratings
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
30MINS
Total Time
$1.23
Cost Per Serving
Ingredients
Servings
2
us / metric
Onion
1
Onion
Tamarind Juice
1/2 cup
Tamarind Juice
Fenugreek Seeds
1 tsp
Fenugreek Seeds
Oil
2 Tbsp
Oil
Chili Powder
2 tsp
Chili Powder
Ground Turmeric
as needed
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
222
Fat
14.8 g
Protein
2.2 g
Carbs
21.8 g
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Capiscum Pickle
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Cooking InstructionsHide images
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 (as needed), Salt (to taste) and Chili Powder (2 tsp). Mix well.
step 5 Add the green bell pepper , Ground Turmeric (as needed), 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 .
Tags
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Appetizers
Dairy-Free
Gluten-Free
Snack
Shellfish-Free
Vegan
Vegetarian
Indian
Side Dish
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