Capsicum / bell pepper pickle is prepared by cooking the bell pepper and mixing it with other spices. Bell pepper is chopped and fried in oil along with chopped tomato. Then roasted blend of fenugreek, mustard and cumin is added along with red chile powder. Finally, capsicum pickle is tempered with garlic and dals.
Makes: around 1 1/2 Cups of Capsicum Pickle.
Bell Pepper 1 Large or 2 Small
Tomato 1 Large
Red Chilli Powder 1 tbsp
Turmeric Powder a pinch
Fenugreek seeds 1/4 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Garlic Cloves 2
Salt to taste
Oil 1 tbsp
Chana dal 2 tsps
Urad dal 1/4 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida a big Pinch
Curry Leaves 10
Oil 1 tbsp
Method of preparation:
Wash, pat dry, remove stems, remove seeds and chop bell pepper into big chunks.
Wash, pat dry and chop the tomatoes.
Peel and slice the garlic pods.
In a pan, dry roast fenugreek seeds, mustard seeds, cumin seeds until aromatic.
Using a spice blender, blend together roasted ingredients into smooth powder along with salt.
Heat oil in a pan, add chopped bell pepper and fry till bell pepper changes color and becomes little soft.
Then stir in chopped tomato and cook till tomato becomes mushy and the mixture comes together.
Now add, ground spice powder, red chilli powder and turmeric powder.
Fry for a minute and remove from heat.
In another small pan, add garlic and all talimpu ingredients in order.
When dal turns light brown and mustard seeds splutter, add this talimpu to above capsicum pickle.
Mix well and serve capsicum pickle with rice or with dosa etc..
Notes: Store tight and refrigerate to stay fresh for weeks.
Suggestions: Make sure to cook the capsicum well before adding other ingredients.
Variations: Add half a tsp of tamarind extract for sourness. Choose tender bell pepper if possible for the pickle.
Other Names: Capsicum Pickle, Bell Pepper Tomato Pickle.