Make a spicy and aromatic pickle at home with fresh bell peppers this winter. The perfect combination of spices will make it a favourite among children and adults alike. Learn about its easy recipe and tips.
Make capsicum pickle in winter.
With the arrival of winter, fresh and colourful vegetables appear in the market. Along with green vegetables, capsicum is also a popular choice during this season . It is commonly used in curries, pulao, noodles, and various snacks, but have you ever tried capsicum pickle? Make it a must-try this winter. Prepared with mustard oil and spices, capsicum pickle adds a new flavour to your meal.
The special thing is that it doesn't require many ingredients. A delicious pickle can be prepared using readily available spices like mustard, fennel, fenugreek, turmeric, and red chili. Its mild pungency, the aroma of the spices, and the crunch of the capsicum are enjoyed by everyone from children to adults. It can be served with parathas, dal-rice, puri, or a simple meal. Learn this easy recipe to make at home.
Ingredients required for making pickles
To make capsicum pickle, choose fresh and firm capsicums. Additionally, you'll need mustard oil, fennel seeds, fenugreek seeds, mustard seeds or yellow mustard seeds, turmeric powder, red chili powder, salt, and a pinch of asafoetida. You can also add a little lemon juice or vinegar to balance the flavor. The amount of spices can be adjusted according to your taste. If making pickles for children, use fewer red chilies and focus on the mild sweetness of fennel seeds rather than the spiciness.
How to make capsicum pickle
First, wash the bell peppers thoroughly and wipe them with a clean cloth. To ensure the pickle remains fresh, there should be no water or moisture on them. Remove the seeds and cut the bell peppers into small pieces. Then, lightly fry fennel seeds, fenugreek seeds, and mustard seeds in a pan. Once cooled, grind them coarsely to bring out the flavor of the spices in the pickle. Heat mustard oil in a pan. Let the oil cool slightly, then add asafoetida, turmeric, red chili powder, and the prepared spices. Then, add the chopped bell peppers and salt and stir well. Be careful not to overcook the bell peppers, or they will lose their crunch. Finally, add lemon juice or vinegar to taste. Once the pickle has cooled, store it in a clean, completely dry glass jar.
Keep these things in mind.
Cleanliness and moisture protection are paramount when making capsicum pickle. Dry the capsicum thoroughly and ensure there's no water in the jar before storing it. Always use a clean, dry spoon to scoop out the pickle. It's best to store homemade pickles in the refrigerator. If they develop mold, odors, or become moldy, avoid consuming them. Capsicum pickles are an easy way to enhance everyday meals during winter.
