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Instant Capsicum Pickle

4.30 from 50 votes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Served AsDinner, Lunch
Servings 5


  • Large Capsicum – 1 Washed and cut into thin slices
  • Mustard Oil – 3 tbsp
  • Vinegar – 2 tbsp
  • Mustard Seeds – 1 ½ tsp
  • Fennel Seeds – ¾ tsp
  • Carom Seeds – ¼ tsp
  • Red chili powder – ¼ tsp
  • Turmeric Powder – ¼ tsp
  • Salt
  • Asafoetida – a pinch
  • Garam Masala – 1/3 tsp
  • Coriander Powder – ¼ tsp


  • Take a bowl add sliced capsicum and some salt. Mix well and cover it. Keep it aside for 4 to 5 hours.
  • Drain water from sliced capsicum and make it dry with the help of paper towel.
  • Heat pan and dry roast mustard seeds, fennel seeds, carom seeds together. Let it cool down and put it into the blender and coarsely ground it.
  • Heat oil in a pan and add asafoetida.. Now add capsicum and saute it. Add turmeric powder, red chili powder, garam masala, coriander powder, salt, grounded spices and vinegar. Mix well and switch off the gas.
  • Once it is cooled down, store it into the air tight container.

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4.30 from 50 votes

Aarti Sharma
Aarti Sharma

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