Capsicum Pickle

Wash and cut the capsicum into small pieces. Remove the seeds.

Roast mustard seeds in a pan.

When they start spluttering, add fenugreek seeds.

Stir for a while and add asafoetida, chilli and turmeric powder. Stir again.

Add capsicum pieces and salt. Stir and put the lid.

Cook the mixture for few minutes till capsicum pieces are well done.

Occasionally open the lid 3-4 times. Stir and remove from the flame.

Pour lemon juice and stir well.

Capsicum Pickle is ready.

Store it in a jar or bottle.