Chutneys, Pickles and Relishes Recipes - Pepper and Coconut Pickle

Ingredients

• 30ml/2 tbsp oil

• 1 spring fresh curry leaves, chopped

• 1/2 coconut, grated

• 2 dried red chilies

• 5ml/1 tsp mustard seeds, ground

• pinch of fenugreek seeds, ground

• 4 green (bell) peppers, cut into strips

• 15ml/1 tbsp vinegar

• 5ml/1 tsp sugar

• salt

---

Method:

1. Heat the oil and fry the curry leave, coconut, chilies, mustard and fenugreek seeds until browned.

2. Add the peppers, vinegar, sugar and salt and simmer over a  low heat until the pepper are tender. Serve as a fresh pickle.