Cucumber Capsicum Instant Pickle

Cucumber Capsicum Pickle in Marathi

Makes: 3 to 4 servings

Ingredients:
1/2 cup medium cubes of Capsicum (1 medium capsicum, deseeded)
1/2 cup medium cubes of cucumber (2 small cucumbers, peeled)
2 tbsp Raw mango, peeled and grated
1/2 tsp Turmeric powder
1 tsp red chili powder or to taste
For tempering: 1 tbsp oil, 2 tbsp Mustard daal (yellow daal), 1/2 tsp Hing,
salt to taste

Method:
1) In a medium glass bowl, add capsicum cubes, turmeric powder, salt and grated raw mango. Mix and keep the bowl covered for 8 to 10 hours.
2) After 10 hours, add cucumber and chili powder. Mix.
3) To prepare tadka (tempering), heat oil over low heat. Add mustard daal (tip 1) and hing. Pour it in a small separate bowl. Once the tadka is cooled down, add it to the pickle. Mix well and serve.
This pickle doesn't have long shelf life. Its an instant pickle. Hence prepare it in a small quantity. It can stay good for 3-4 days in the refrigerator.

Tips:
1) Mustard daal is very delicate and can easily burn into hot oil. Hence do not make oil very hot.
2) Raw mango can be substituted with lemon juice.