Tuesday, 4 August 2015

Capsicum Pickle

Capsicums are very versatile and are commonly used in salads, baked dishes, fried rices, stews, stir-fries, pizzas etc. There are numerous healthy reasons to eat capsicum, as it has vitamin C, excellent source of Vitamin A. It is low in fat and calories, and hence doest not increase the level of bad cholesterol in the body. Here is simple Capsicum pickle recipe for you all to try. 

  • Capsicum 3 
  • Salt 2 tsp
  • Mustard oil / Sesame oil 1/2 cup
  • Vinegar 1/4 cup
  • Mustard powder 4 tsp
  • Fennel Seeds 2 tsp
  • Garam Masala 1 tsp
  • Red Chilli Powder 1/2 tsp
  • Kashmiri Chilli Powder 1/4 tsp
  • Turmeric Powder 1/2 tsp
  • Asafoetida 2 pinch

Wash capsicum and allow it to dry completely. Cut into half and remove its seeds, now cut into long thin slices and place in a bowl. Add salt cover and leave it overnight in room temperature. Till morning juice will come out from the pieces of capsicum. Strain the capsicum pieces. 

Heat a Kadai or Pan on medium heat, put oil, once the oil is hot add fennel seeds and saute for 2 minutes. Put off the flame and keep it for 2 minutes. Now add asafoetida in oil and saute for who. Add capsicum slices, yellow mustard powder, red chilli powder, kashmiri chilli powder, turmeric powder and garam masala saute well. Mix all ingredients really well. Add vinegar in it, stir and mix again. Check salt if needed add accordingly.

Pickle is ready, take it out in a bowl. Allow the pickle to cool and store in any container. You can eat this pickle even now but it will taste more tasty after three days, as capsicum turn soft and spices get absorbed in it.

NB: Container should be plastic or glass. thouroughly wash the containers with boiling water and dry under sunlight. Store the pickle in the container and stir regularly for three days atleast once or twice in a day. Enjoy cooking..

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...