Ingredients
1. Capsicums (5)
2. oil (2tbsp)
3. chili powder (1tsp)
4. limes (2)
5. fenugreek seeds (1/4tsp)
6. asafoetida (1pinch)
7. mustard seeds (1/2tsp)
8. haldi powder (a pinch)
9. salt (to taste)

Method of preparation:-
1. Take capsicums, wash them and then cut them into small pieces. Take a frying pan, heat oil in it. First roast the mustard, when it gets splutters then add the fenugreek.

2. Mix it and then add haldi, asafoetida, salt and chilli powder in the pan and mix them well. Put the capsicum pieces into the pan and then add salt quickly, mix all these properly.

3. Now cover the pan and keep it to simmer for few minutes until the capsicum gets cooked. Open the cover for 3-4 times while cooking to stir. Now take off the pan from heat. Put the juice of lime and mix it well. Store the pickle in a jar or a bottle. It can be used for 2-3 days.