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Capsicum Pickle

Chef.Foodie's picture
Ingredients
  Capsicum 1⁄4 Kilogram
  Oil 120 Gram (1 cup)
  Vinegar 1 1⁄2 Cup (24 tbs)
  Sugar 3 Teaspoon
  Salt To Taste
  Ginger 15 Gram, ground to a paste in vinegar
  Garlic 15 Gram, ground to a paste in vinegar
  Turmeric powder 1 Teaspoon, ground to a paste in vinegar
  Chilly 1 1⁄2 Tablespoon, ground to a paste in vinegar
  Cumin powder 1 Tablespoon, ground to a paste in vinegar
Directions

1. Wash, wipe and slit the capsicums, remove the seeds, and cut into medium-sized pieces.
2. Heat half the oil in a kadai, add the curry leaves and capsicums, and fry on low heat until lightly browned. Remove the capsicums and set aside.
3. Pour the rest of the oil into the kadai, add the ground paste, and fry till the oil surfaces.
4. Add the salt, sugar and the rest of the vinegar, and simmer until a chutney consistency is reached.
5. Remove the kadai from fire, cool and bottle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Capsicum
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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