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!!
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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.
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Notes
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- 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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