Thursday, November 11, 2010
One comments

Capsicum Pickle | Shimla Mirch Pickle

11/11/2010 07:48:00 AM
Ingredients :
5 capsicums
1 tsp chilli powder
1/4 tsp fenugreek seeds
1/2 tsp mustard seeds
1 pinch haldi powder
1 pinch asafoetida powder
2 lemons
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.


  1. The wonderful recipe of Shimla that one can only taste during Shimla tour. One can plan this trip easily from here. Due the the Shimla Mirch is the home vegetable of Shimla destination, there is lots of variety of recipe prepared.


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