Indian Cooking Recipe : Capsicum Pickle Ingredients : 5 capsicums 1 tsp chilli powder ¼ tsp fenugreek seeds ½ tsp mustard seeds 1 pinch haldi powder 1 pinch asafoetida powder 2 limes 2 tbsps oil salt to taste Method : Wash capsicum and cut into small pieces. First roast mustard in frying pan and when it splutters add fenugreek. Stir a little. Put chilli, haldi and asafetida powders. Stir. Drop capsicum pieces into pan, quickly add salt, stir and cover pan. Simmer for a few minutes till capsicum gets cooked. (Open lid 3-4 times at intervals, and stir.) take out from flame. Put juice of lime. Stir well. Store in jar or bottle. The pickle can be kept for 2-3 days.