Ingredients

4 Medium Green peppers

2-3 tbsp desiccated coconut

1 tbsp sugar or raisins

½ cup Peanut or vegetable oil

2 tbsp Tamarind paste or lemon juice

1½~2 tbsp mild Red Kashmiri chili powder

1 tsp Ground Fenugreek

2 tsp salt

2 tsp Mustard seeds

3 ~ 4 Garlic cloves, finely minced

½ tsp asafoetida (hing)

Few Curry leaves

 

 

Cooking Steps

  1. Cut the bell pepper in half, remove the seeds and chop into 1" pieces.
  2. Heat 1 tbsp oil in a large pan on medium heat. Add the chopped peppers and cook the pieces until tender but still a little crunchy. Stir in the tamarind paste and sugar and mix well. Turn off the heat and let the mixture cool for at least 10 minutes.
  3. Add 1½~2 tbsp red chili powder, 1 tsp ground fenugreek, salt and mix well.
  4. Heat the remaining oil in a small saucepan. Add curry leaves, and mustard seeds. Once the seeds start to splutter, add the garlic cloves and coconut and turn off the heat. ~Let the tempering cool for 2~3 minutes before adding to the capsicum mixture. Mix well.

Let the pickle cool completely before transferring into a clean dry jar.  Store in the fridge