- Salt - 2 tsp
- Mustard oil - ½ cup
- Vinegar - ¼ cup
- Mustard powder - 4 tsp
- Fennel powder - 2 tsp
- Salt - 2 tsp
- Garam masala - 1 tsp
- Red chilly powder - ½ tsp
- Turmeric powder - ½ tsp
- Asafoetida - 2-3 pinch
- Wash the capsicums and let them dry completely.
- Cut them into two halves and dispose off the seeds.
- Now, slice them in thin chunks and place them in a big mixing bowl.
- Add some salt, cover and keep it aside for 5 to 6 hours under the sun. So that, the capsicum releases its juices.
- Strain the capsicum juices using a sieve.
- Heat some mustard oil in a wok or pan until smoky. Turn off the flame and let it cool down slightly.
- Add asafoetida to it, capsicum chunks, turmeric powder, yellow mustard seeds, fennel powder, salt, red chilly powder and garam masala. Mix it well.
- Add vinegar and mix everything really well.
- Transfer it to a bowl
- Let it cool down and then you can store it in an airtight container
You can eat this pickle when you get it ready but it will taste more delectable after three days, as capsicum turn soft and spices will get absorbed in it.
Serve this finger-licking and zingy capsicum pickle as a side assortment with paranthas or any meal.
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Also read: Healthy Summer Meal: Oats Masala Chaas
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