Bell Pepper Pickle

 

 

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When life throws bell peppers at you- go ahead and pickle them :) Last week I was left with a lot of bell peppers. I gave few to a friend but the rest stayed in my refrigerator for a week. I have pickled the green capsicums before but it never occurred to me that I could pickle these and I was too tired to pickle. But I needed to move these out of my refrigerator and finally, I mustered the energy to pickle them.

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This is a very simple pickle, I made 2 jars and I use them mostly for rotis and parathas. This time I did cure the pickles by letting my jars bask some sun. I don’t know why I did it but they have stayed unspoilt ever since their sun bath. I guess next time I will just pickle it in brine it tastes equally good. But I love this pickle for the sunshine colour it brings into my kitchen and therefore they rest on my countertop to cheer me :)

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Ingredients for Bell pepper Pickle

Bell peppers (red and yellow)-  1 kg

Sesame oil- 250 ml

Mustard seeds-  3 tbsp

Fenugreek seeds (optional)- 2 tsp

Chili powder- 4 tbsp

Kashmiri chili powder- 6 tbsp

Turmeric powder- 2 tsp

Fenugreek powder- 1/2 tsp

Asafoetida- 1 tbsp

Salt-  4 tsp

Vinegar- 1 cup

Boiled water- 1 cup

 

Directions

Wash the bell peppers and chop them up. See that they are dry and not to wet.

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I  have not used ginger or garlic in this pickle but you can chop some ginger and garlic if you like the flavour. I  did miss garlic. Heat oil in  a pan and add the mustard and fenugreek seeds. Once they splutter add all the spice powders and saute on low flame till the powders are well roasted. This could be 5 minutes. Now add the bell peppers and saute them for 5 minutes. The bell peppers will start to soften after 5 minutes. Now add the vinegar and salt followed by water.

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Bring the pickle to a boil and switch off the flame. Let the pickle cool down. Store in sterile jars. You could cure it in sun like I did, it extends the longevity of bottles. Store in a cool place and always ensure that oil tops the bell peppers.  Hope you loved this recipe and how would I know it unless you write to me. So pen down your comments and suggestions.  And stay tuned for more updates.


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