Green Chilli Capsicum/Bell Pepper Pickle

This is a very flavorful and spicy pickle. Green chilli and capsicum makes a great combination. The green color in both chilli and capsicum gives a great pleasant color. It tastes really very good and was very spicy. It  makes great combo with curd rice. Also you can have this with hot idli and dosa even.

Also it can be stored for about a week even. Just put in a dry air tight container and use dry spoon to take this pickle. It will last long for about weeks even. Really hot, spicy and mouthwatering pickle.

Ingredients:

Mustard - 1 tsp
Fenugreek - 1/4 tsp
Hing/Asafoetida - 1/4 tsp
Turmeric powder - 1/2 tsp
Jaggery - 2 tbsp or small piece
Salt - to taste
Gingelly oil/Sesame oil - 3 tbsp

For grinding:
Capsicum/Bell Pepper - 1 big (cut to squares)
Green chilli - 6 to 8
Tamarind juice - 3 tbsp (thick juice)

Method:

1) Heat a pan and add few drops of oil. Add the green chillies and cut capsicum.

2) Saute it for few minutes, until you get rid of the raw smell and it when it starts to turn light brown in color. Remove from flame and let it cool.

3) Once it is cool, transfer to a blender and make fine paste by adding the tamarind juice. (Do not add water)

4) Now heat a pan, add gingelly oil. Then add mustard seeds. Let it splutter and add hing and fenugreek seeds.Then add the chilli paste.

5) Stir it for few mins and add salt and turmeric powder.

6) Let it cook for about 5 minutes. Once the oil oozes out, add the jaggery.

7) Let it be for about 2 minutes and remove from flame when thick.

Spicy, mouthwatering green chilli capsicum pickle is ready to go with curd rice or any recipes of your choice.