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Main Course

Capsicum Pickle

Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.

Ingredientsfor 25 servings

2 nos Capsicum — cut into thin strips, large
1 nos Lemon peel off and cut it small pieces, small
Salt, to taste
2 tsp Chilly powder
2 tsp Garlic peel and — cut into small piece
Asafoetida powder a pinch (Kayam)
2 tbsp Oil

Preparation

Step 1
Set a pan over medium heat and pour in the oil.
Step 2
Fry capsicum and garlic till the water is absorbed.
Step 3
Add lemon pieces and salt and fry for 6 minutes.
Step 4
Add chilly powder and fry for another 2 minutes.
Step 5
Add asafoetida powder and turn off the heat.

Tip

Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.

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Main Course

Capsicum Pickle

Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.