Capsicum Pickle
Ingredients
• Salt - 2 tsp
• Mustard oil - ½ cup
• Vinegar - ¼ cup
• Mustard powder - 4 tsp
• Fennel powder - 2 tsp
• Salt - 2 tsp
• Garam masala - 1 tsp
• Red chilly powder - ½ tsp
• Turmeric powder - ½ tsp
• Asafoetida - 2-3 pinch
Method
• Rinse the capsicums and let them dry completely.
• Then cut into two halves and dispose off the seeds.
• Now slice them in thin chunks and place them in a big mixing bowl.
• To it add some salt, cover and keep aside for 5 to 6 hours under the sun. So that, the capsicum releases its juices.
• Then strain capsicum juices using a sieve.

• Heat some mustard oil in a wok or pan until smoky. Then turn off the flame and let it cool down slightly.
• To it add asafoetida, capsicum chunks, turmeric powder, yellow mustard seeds, fennel powder, salt, red chilly powder and garam masala. Mix it well.
• Add vinegar as well and mix everything really well.
• Transfer it to a bowl. Pickle is now ready.
• Serve this finger-licking and zingy capsicum pickle as a side assortment with paranthas or any meal. Allow it to cool down completely and store it in an airtight container and relish eating whenever you feel like.
• You can eat this pickle even now but it will taste more delectable after three days, as capsicum turn soft and spices get absorbed in it..... #recipes