Capsicum, Pickles

Capsicum Pickle


Green Capsicum
Green Capsicum – 100 gms, finely chopped
Salt – 1 1/2 tblsp
Juice of 1 Lemon
Red Chilli Powder – 1 tsp
Mustard Seeds – 1 tsp
Asafoetida Powder – 1/2 tsp
Oil – 3 tblsp

1. Add salt to the capsicum pieces and mix well.
2. Allow it to marinate for 8 hours.
3. Heat oil in a pan.
4. Fry the mustard seeds and asafoetida powder.
5. Add marinated capsicum and red chilli powder.
6. Stir-fry for 5 minutes and switch off the flame.
7. Add lemon juice and mix well.
8. Transfer to a clean, sterilized jar.
9. This stays good for 4 to 6 days.

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