Pickled green bell pepper recipe
Capsicum pickle is pure veg recipe which can be served in rice items, Upma etc. It will be fresh for 15 days under refrigeration.
- 2Green bell peppers
- 2 tbspTurmeric
- 6 PodsGarlic
- 2 tbspMethi seeds
- 1/2 CupChilli powder
- 2 tbspMustard seeds
- 1 CupVegetable oil
- A PinchInguva
- Step 1
Cut the bell peppers vertically at the base for one side after cleaning them with water.
- Step 2
Cut the peppers into pieces by removing the seeds and garlic into small cubes. In a pan fry well the mustard seeds, fenugreek seeds and cool it. Finally mixture into powder.
- Step 3
Add the garlic, bell peppers and oil into the pan and fry it in a low flame. Cut the lemons after peeling it and add the pieces, chili powder and salt into the fry
- Step 4
Remove the pan from the heat and close it with the lid then shift the content into bowl and place it in a cool air.
- Step 5
Add more oil to the pickle if not the bell peppers will get damaged and pickle gets spoiled. It should be in a dry place for a couple of days before refrigerating it.
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