Capsicum Pickle

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.

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.

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.

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.

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

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.

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:

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Recipe Card

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

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: condiments

Cuisine: andhra

Servings: 12 Servings

Ingredients

1x2x3x

• 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

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