Capsicum Pickle
This is an amazing pickle which is quite spicy but is equally at home accompanying a curry as it is on a poppadum. This is a favourite in our house!
  Serves:  per 15g (1 tbsp)       Print   FavoriteLoading Add to My Favourites
  • 1.2 kg (2½ lb) capsicum (bell) peppers, chopped
  • 400 ml (14 fl oz) white vinegar
  • 250 ml (9 fl oz) vegetable oil
  • 2″ (5 cm) piece of ginger, grated
  • 6 garlic cloves, finely chopped
  • 2½ tbsp mustard seeds
  • 2 tbsp chilli powder
  • 1 tbsp cumin seeds
  • 1 tbsp fenugreek seeds
  • 1 tbsp sugar
  • 4 tsp salt
  1. Toast the seeds over a medium heat in a pan until the mustard seeds start to pop.
  2. Heat the oil in a large pan over a medium heat. Add the garlic, ginger and chilli powder and stir-fry for one minute.
  3. Add in the peppers and the toasted seeds. Mix and stir-fry for 5 minutes to soften the peppers.
  4. Add in the vinegar, salt and sugar. Stir and bring to the boil. Now simmer gently for about an hour, maybe more, to reduce the volume.
  5. When you see the oil starting to separate from the peppers the pickle is cooked. Now bottle in clean, sterile jars while hot.
Titli's Tips
The quantities in this recipe make just over 2 pound (450g) jars.

This pickle is best made with red peppers but I always add in a few yellow and green peppers for visual interest.

Since I first made this we can’t eat a curry in our house without getting the pickle out!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 41 2%
Calories from Fat 32
Total Fat 3.6g 5%
Saturated Fat 0.5g 2%
Unsaturated Fat 3.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 2.2g 0%
Dietary Fibre 0.3g 1%
Sugars 1.1g
Protein .04g 0%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.