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    Home » Condiments » Capsicum Pickle

    Capsicum Pickle

    Published: Apr 22, 2023 by Pavani · Leave a Comment

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    Jump to Recipe Jump to Video
    Glass jar with avakaya.

    Capsicum pickle is a spicy and delicious Andhra style condiment. The achar recipe is very easy to make and needs just a few ingredients.

    This avakaya recipe with bell pepper/ capsicum is spicy with the addition of chili powder and ground fenugreek. It has a delightful crunchy texture. Great to serve with rice, upma or even roti.

    Mason jar with bell pepper pickle.

    Table of contents

    • About the recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the recipe

    Coming from Andhra, we love spicy food, especially pickles and chutneys. This tomato pickle is my absolute favorite to make during summers.

    The best part of Indian style pickle is that you can use any vegetable to make it. So, here I have a South Indian style bell pepper/ capsicum pickle. The recipe uses the same avakaya spices giving this dish almost similar flavor.

    If you are wondering what avakaya is - it is a very popular Andhra pickle typically made with raw green mangoes. So, in this recipe, pickled capsicum is mixed with ground fenugreek and red chili powder to make capsicum avakaya.

    Top view of mason jar with capsicum pickle.

    Instead of using raw capsicum, I lightly sauté them until crisp-tender. Since bell peppers are not as sour as raw mango, I use tamarind paste to give that sourness. But you can sub with lemon juice as well. You can use any color pepper in here.

    Try this easy and delicious pickled capsicum recipe and I an sure you will love it as much as we did.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make capsicum achar or avakaya recipe:

    • Capsicum/ bell pepper/ shimla mirch - you can use any color pepper for this. Green, red, yellow or orange variety will work.
    • Red chili powder - I recommend using pickle chili powder or Kashmiri red chili powder. Both of these are bright red in color but not very spicy. But you can also use any chili powder you have on hand.
    • Ground roasted fenugreek - dry roast fenugreek seeds on medium-low flame until lightly browned and aromatic. Then cool completely and ground into smooth powder.
    • Tamarind paste or lemon juice.
    • Turmeric and salt.
    • I love using peanut or gingelly oil here. But you can even use neutral flavored oil.
    • Mustard seeds and garlic pods for tempering.
    Ingredients needed, details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make capsicum pickle recipe:

    Cut the bell pepper in half, remove the seeds and chop them 1" pieces.

    Heat 1 tablespoon oil in a large pan on medium heat. Add the chopped peppers and cook the pieces are slightly tender but still a little crunchy. Stir in the tamarind paste and mix well. Turn off the heat and let the mixture cool.

    3 panel photo showing the sautéing of bell pepper.

    Remove the pepper mixture into a medium size bowl. Add red chili powder, ground fenugreek, salt and mix well.

    Mixing spices into bell peppers in a bowl.

    Heat the remaining 3 tablespoons of oil in a small saucepan. Add mustard seeds and once the seeds start to splutter, add the garlic cloves and turn off the heat. Let the tempering cool slightly before adding to the capsicum mixture. Mix well.

    4 panel photo showing the making of tempering with garlic.
    Spoon holding capsicum pickle over mason jar.

    Expert Tips

    • You can use any color pepper to make this pickle. Green, red, yellow or orange variety will work.
    • I recommend using pickle chili powder or Kashmiri red chili powder. Both of these are bright red in color but not very spicy. But you can also use any chili powder you have on hand.
    • To make ground fenugreek, dry roast 3 tablespoons fenugreek seeds on medium-low flame until lightly browned and aromatic. Then cool completely and ground into smooth powder. Grinding small quantity of fenugreek seeds is hard, so I make a big batch of it and use as needed.
    • I love using peanut or gingelly oil to make pickles. But you can even use neutral flavored oil.
    • You can use either tamarind paste or lemon juice to add sourness.
    • Make sure to cool the capsicum pickle completely before storing in a clean jar.
    • Always use a clean, dry spoon to take the pickle out everytime.
    • Store shimla mirch achar for up to 2 weeks in the fridge.

    You might also like

    Here are a few more pachadi/ pickle recipes that you might like:

    • Top view of a bowl with eggplant pickle.
      Sri Lankan Eggplant Pickle
    • Top view of glass jar with andhra sweet avakaya
      Andhra Sweet Avakaya Recipe | Sweet Mango Pickle
    • Instant Mango Pickle with Mustard & Jaggery for ICC
    • White bowl with cucumber chutney
      Keera Dosakaya Pachadi

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Mason jar with bell pepper pickle.

    Capsicum Pickle

    Capsicum pickle is a spicy and delicious Andhra style condiment that is perfect to serve with any meal. Recipe is quick and easy to make!!
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 30 minutes mins
    Course: condiments
    Cuisine: andhra
    Servings: 12 Servings

    Ingredients

    • 2 Medium Bell peppers/ Capsicum
    • ¼ cup Peanut or Sesame Oil*
    • 2 tablespoons Tamarind paste or lemon juice
    • 1½~2 tablespoons Red chili powder*
    • 1 teaspoon Ground Fenugreek
    • To taste Salt (about 1~2 tablespoons)
    • 2 teaspoons Mustard seeds
    • 3 ~ 4 Garlic cloves, finely minced (or use ½teaspoon hing/ asafetida)

    Instructions

    • Cut the bell pepper in half, remove the seeds and chop them 1" pieces.
      2 Medium Bell peppers/ Capsicum
    • Heat 1 tablespoon oil in a large pan on medium heat. Add the chopped peppers and cook the pieces are slightly tender but still a little crunchy. Stir in the tamarind paste and mix well. Turn off the heat and let the mixture cool for at least 10 minutes.
      ¼ cup Peanut or Sesame Oil*, 2 tablespoons Tamarind paste or lemon juice
    • Remove the pepper mixture into a medium size bowl. Add red chili powder, ground fenugreek, salt and mix well.
      1½~2 tablespoons Red chili powder*, 1 teaspoon Ground Fenugreek, To taste Salt (about 1~2 tablespoons)
    • Heat the remaining 3 tablespoons of oil in a small saucepan. Add mustard seeds and once the seeds start to splutter, add the garlic cloves and turn off the heat. Let the tempering cool for 2~3 minutes before adding to the capsicum mixture. Mix well.
      2 teaspoons Mustard seeds, 3 ~ 4 Garlic cloves, finely minced (or use ½teaspoon hing/ asafetida)
    • Let the pickle cool completely before transferring into a clean container.

    Video

    Notes

      • You can use any color pepper to make this pickle. Green, red, yellow or orange variety will work.
      • I recommend using pickle chili powder or Kashmiri red chili powder. Both of these are bright red in color but not very spicy. But you can also use any chili powder you have on hand.
      • To make ground fenugreek, dry roast 3 tablespoons fenugreek seeds on medium-low flame until lightly browned and aromatic. Then cool completely and ground into smooth powder. Grinding small quantity of fenugreek seeds is hard, so I make a big batch of it and use as needed.
      • I love using peanut or gingelly oil to make pickles. But you can even use neutral flavored oil.
      • You can use either tamarind paste or lemon juice to add sourness.
      • Make sure to cool the capsicum pickle completely before storing in a clean jar.
      • Always use a clean, dry spoon to take the pickle out everytime.
      • Store shimla mirch achar for up to 2 weeks in the fridge.

    Nutrition

    Calories: 58kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 13mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 829IU | Vitamin C: 26mg | Calcium: 9mg | Iron: 0.5mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Priya Suresh

      November 05, 2013 at 7:43 am

      Slurp, feel like licking that spoon, makes me drool..

      Reply
    2. Yes Cook

      November 05, 2013 at 1:01 pm

      Lovely clicks. Looks super tempting. Thanks for sharing.

      Reply
    3. Manjula Bharath

      November 05, 2013 at 3:54 pm

      wow very very delicious and mouth watering avakaya 🙂 looks super yumm dear !!

      Reply
    4. Global Tastes & Travels Inc.

      November 05, 2013 at 8:32 pm

      I really like this mild pickle - I am sure it tasted great

      Reply
    5. Global Tastes & Travels Inc.

      November 05, 2013 at 8:32 pm

      I really like this mild pickle - I am sure it tasted great

      Reply
    6. PJ

      November 06, 2013 at 6:06 am

      I will surely love this with curd rice. Really tempting me!

      Reply
    7. Gayathri's Cook Spot

      November 06, 2013 at 6:14 am

      Very innovative pickle. I love avakkai pickle and this can be a nice twist to the regular one...

      Reply
    8. Srivalli

      November 06, 2013 at 7:16 am

      This is the first time I realized that yes you can make any vegetable for this pickle..what a lovely idea Pavani..thanks to your Mom!..I see that Mir thinks this is mild, was it so?..I think it must have been even more spicy because of the pepper?..anyway I love avakaya masala..so yum!

      Reply
    9. Harini-Jaya Rupanagudi

      November 07, 2013 at 9:35 pm

      Very tempting pickle! Love the flower shaped bowl!

      Reply
    10. Sapana Behl

      November 08, 2013 at 12:49 pm

      Pickle looks so spicy and yummy ! Bookmarked ...

      Reply
    11. Sangeetha Priya

      November 08, 2013 at 3:11 pm

      innovative capsicum pickle n tempting so!!!

      Reply
    12. Priya Srinivasan

      November 12, 2013 at 6:26 pm

      Mouth-watering!!! I m so going to try this!!! Bookmarking right away!!! 🙂

      Reply

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