| • | Wash and cut down the capsicum into little pieces. Remove the seeds.
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| • | Roast table mustard seed in a pan.
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| • | When they start spluttering, add fenugreek seeds.
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| • | Stir for a while and add asafoetida, chilli and turmeric powder. Stir again.
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| • | Add capsicum pieces and salt. Stir and put the lid.
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| • | Cook the mixture for few minutes until capsicum pieces are well done.
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| • | Occasionally open the lid 3-4 times. Stir and take aside from the flame.
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| • | Pour citrus limon juice and stir well.
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| • | Capsicum Pickle is ready.
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| • | Store it in a jar or bottle.
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