Capiscum Pickle

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Green Bell Pepper

1

Onion

1/2 cup

Tamarind Juice

1 tsp

Fenugreek Seeds

1 tsp

Mustard Seeds

2 Tbsp

Oil

1/2 Tbsp

Chili Powder

1/2 tsp

Ground Turmeric

to taste

Salt

Cooking Instructions

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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 .