Capcicum Pickle

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This is one of my favourite pickle. This recipe is from my mum. This goes well with all the south indian tiffin like idli, dosa, iddiyappam or Rice or North Indian dishes like chappathi, Naan, Roti etc.. This can last for 10-15 days outside the fridge and in fridge for about a month. Make sure you use clean spoon for serving
Small Onion – 3 cup
Capcicum – 3 Cup (Green one)
Mustard Seeds – 1 teaspoon
Fenugreek – ¼ teaspoon
Asafotedia – 1 teaspoon
Jaggery – 1 teaspoon
Tamarind – 1 marble size ball (Soak it with 2-3 tablespoon of water and take the thick extract)
Chilli Powder – 2 tablespoon (adjust per ur spice level)
Sat per taste
Oil – ½ Cup
Capcicum pickle resize 008 Method:
Slice the Capcicum and Onion into thin 1 cm slices (small pieces)
Heat the Kada and add oil. When Oil is hot add Mustard seeds. asafotedia and fenugreek seeds. When Mustard seeds start to pop add Onion, Salt and fry till Onion is soft and slight brown.
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Add Capcicum and fry for another 5 mins. Add Chilli powder, Jaggery, Tamarind water and mix well. Reduce the flame to low and fry for another 30 mins till all the oil leaves the gravy.