1 kg large green peppers-washed and wiped dry
8-10 lemons-cut into small pieces
4 cups lemon juice
1 ½ cups salt
¾ cup fennel seeds-powdered coarsely
¾ cup mustard seeds-powdered
½ cup turmeric
2 tbsp onion seeds
Roast and powder together
½ cup fenugreek seeds
1 tbsp asafoetida
1 cup vegetable oil
Slit the capsicums lengthwise on one side, snipping a little
on the base of the stem.
Mix together ¾ cup salt, the powdered fennel and mustard
seeds, turmeric, onion seeds, fenugreek seeds and asafoetida.
Mix in ¼ cup each of lemon juice and oil.
Fill the capsicums with spice mixture by pressing in firmly.
Mix the lemon pieces into the rest of the salt. Fill a
sterilised airtight jar with alternate layers of capsicums
and lemons, pressing tightly to pack.
Pour remaining lemon juice over capsicums and lemons and
leave thus for 3-4 days.
After 3-4 days, heat the rest of the oil, cool to room
temperature and pour into a jar. This pickle can be served
right away if you like the capsicum crunchy. If preferred
soft, wait 10-15 days before serving. Keep the capsicums
covered with oil, to prevent them from spoiling.