Hello friends,
Welcome all of you to our blog today, we are going to tell you about capsicum pickle, so let's start friends
Ingredients: "".
Capsicum - 3 (500 grams)
• Salt - 2 tsp
• Pickle spices:
• Mustard oil - 2 cups
• Vinegar - 1 cup
• Mustard powder - 4 tsp
• Fennel powder - 2 tsp
• Salt - 2 tsp
• garam masala - 1 tsp
• red chilli powder - 2 tsp
• turmeric powder - 2 tsp
• asafoetida - 2 - 3 pinch
Method:
"". Wash and dry the capsicum till the water dries, now cut it into 2 parts, remove its seeds and cut it lengthwise into thin cups, add salt to it and cover it and keep it in the sun for 5-6 hours. Give the water (juice) inside it. If it is not sunny then cover it for overnight and keep it in the room, by morning all its juice will come out.
• Sieve the capsicum juice in a separate vessel with a sieve.
• Heat the mustard oil in a pan till the smoke rises. When the oil is hot, turn off the gas and allow the oil to cool slightly.
• After the oil cools down, add asafetida and fry it. Now add chopped capsicum, turmeric, yellow mustard, fennel powder, salt, red chilli powder and garam masala powder and mix them well. Now add vinegar, mix it well again.
Pickle is ready, take it out in a bowl. When the pickle cools down, fill it in a container and enjoy its taste when you feel like it. You can eat it now if you want, but the real taste of pickle comes only after 3 days, because then the capsicum becomes soft and all the spices are well incorporated into it.
• Tips: •
The container for pickle is glass or plastic, wash the container with boiling water and dry it thoroughly in the sun.
The container can also be dried in the oven. Fill the pickle in a container and stir the pickle once or twice a day for 3 days with a dry spoon, so that the spices mix well in it.
• Whenever pickle is removed from the container, use a clean and dry spoon, this pickle lasts for a long time. Capsicum pickles can be eaten for 2-3 months.
Thank you,
