Capsicum Pickle Recipe

• 5 Capsicums
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Mustard seeds
• Juice of 2 Lemons
• 1 tsp Chilli powder
• 1/2 tsp Turmeric powder
• Asfoetida powder
• 2 tbsp Oil
• Salt to taste

• Wash and cut the capsicum into small pieces. Remove the seeds
• Roast mustard seeds in a pan. When they start spluttering, add fenugreek seeds.
• After mustard and fenugreek seeds get roasted, grind them to make fine powder.
• Stir for a while and add asafoetida, chilli and turmeric powder. Stir again.
• Add capsicum pieces and salt. Stir and put the lid.
• Cook the mixture for few minutes till capsicum pieces are done.
• Occasionally open the lid 3-4 times. Stir and remove from the flame.
• Pour lemon juice and stir well.
• Capsicum Pickle is ready. Store it in a jar or bottle.