Bell Pepper Pickle

Ingredients:

• 5-6 large firm bell peppers
• 1/2tsp. cumin seeds
• 1 tsp. mustard seeds,
• 15-17 dry red chillies,
• 8-10 flakes garlic
• 1 tbsp. soft brown sugar
• 2 tbsp. lemon juice
• Salt to taste
• 3 tbsp. oil

Method:

• Deseed and chop bell peppers into one inch square pieces.
• Grind all ingredients to a paste, except peppers, oil and salt. Keep aside.
• Heat oil in a heavy pan, add peppers, and fry till they are bright and tender.
• Drain, keep them aside.
• Add paste to the remaining hot oil.
• Fry paste well, till oil starts to separate.
• Add salt, peppers, stir and check taste.
• Cool and store in airtight jar.
• Good for curd rice and chappati.