Capture the Tangy Goodness with This Easy Capsicum Pickle Recipe!
Craving a quick and delicious condiment to add a burst of flavor to your meals? Look no further than this vibrant Capsicum Pickle recipe! This simple recipe uses bell peppers (capsicums) transformed into a tangy and slightly spicy pickle, perfect for adding a delightful crunch to sandwiches, salads, or as a delicious accompaniment to Indian curries.
Why You’ll Love This Recipe:
- Quick and Easy: This recipe comes together in under 30 minutes, making it ideal for busy weeknights or whenever you need a flavorful condiment in a pinch.
- Customizable Spice: Adjust the amount of chili powder to your preference for a milder or spicier pickle.
- Budget-Friendly: Made with simple and affordable ingredients, this recipe is a great way to add variety to your meals without breaking the bank.
- Long Shelf Life: Enjoy this pickle for up to 2-3 days when stored properly in the refrigerator.
Ready to add a touch of tangy magic to your meals? Let’s pickle some capsicums!
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Capsicum Pickle recipe
This Capsicum Pickle recipe is a simple and versatile way to add a burst of flavor to your meals. So ditch the bland and embrace the tangy world of homemade pickles!
Ingredients
- 5 bell peppers capsicums – any color combination you like (red, yellow, orange, green)
- 1 teaspoon chili powder
- ¼ teaspoon fenugreek seeds
- ½ teaspoon mustard seeds
- A pinch of turmeric powder haldi powder
- A pinch of asafoetida powder
- Juice of 2 lemons
- 2 tablespoons oil
- Salt to taste
Instructions
- Prep the Capsicums: Wash the bell peppers thoroughly and remove the seeds and membranes. Cut the peppers into small pieces.5 bell peppers
- Temper the Spices: Heat oil in a pan over medium heat. Once hot, add the mustard seeds. When the mustard seeds start to splutter, add the fenugreek seeds and stir for a few seconds.½ teaspoon mustard seeds, 2 tablespoons oil, ¼ teaspoon fenugreek seeds
- Introduce the Aromatics: Add the chili powder, turmeric powder, and asafoetida powder to the pan. Stir quickly to combine and release the aroma of the spices.1 teaspoon chili powder, A pinch of turmeric powder, A pinch of asafoetida powder
- Welcome the Capsicums: Add the chopped bell peppers to the pan. Season immediately with salt and stir to coat the peppers with the spices and oil.5 bell peppers, Salt to taste
- Simmer to Tenderness: Cover the pan and simmer for a few minutes, or until the bell peppers soften slightly. Open the lid occasionally to stir the pickle and ensure even cooking.
- Add the Tang: Once the peppers are tender-crisp, remove the pan from heat and stir in the fresh lemon juice.Juice of 2 lemons
- Store and Enjoy: Let the pickle cool completely, then transfer it to a clean, airtight jar or container. Store in the refrigerator for up to 2-3 days.
Notes
- For a sweeter pickle, you can add a teaspoon of sugar along with the chili powder.
- Want a bolder flavor? Try adding a chopped green chili pepper along with the bell peppers.
- This pickle tastes even better after the flavors have had a chance to meld overnight in the refrigerator.
The wonderful recipe of Shimla that one can only taste during Shimla tour. One can plan this trip easily from https://www.shimlapacks.in/shimla-honeymoon-tour-packages-dehradun here. Due the the Shimla Mirch is the home vegetable of Shimla destination, there is lots of variety of recipe prepared.