This instant bell pepper pickle is spicy, tangy, and full of fresh flavor. It is a quick Indian capsicum achar recipe that does not need sun drying or long fermentation. You can prepare this homemade pickle in less than one hour with simple ingredients.

Fresh green bell pepper and green chilies are mixed with salt and turmeric first. Then the mixture is rested for 45 minutes. This helps the vegetables soften slightly and release their natural juices. After that, crushed mustard seeds and black pepper are added for a bold and traditional pickle taste. Lemon juice adds freshness, while roasted fenugreek powder brings depth and balance.

Finally, a simple mustard tempering in peanut oil or coconut oil enhances the aroma. As a result, this instant bell pepper pickle tastes spicy, slightly crunchy, and full of flavor.

This quick capsicum pickle pairs well with curd rice, dal rice, chapati, dosa, or idli. It tastes best on the same day. However, you can store it in the refrigerator for up to one week.

If you are looking for an easy instant bell pepper pickle recipe, this homemade Indian achar is simple, flavorful, and perfect for everyday meals.
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Ingredients:

For the Pickle Mixture:

• 6 green chilies (cut lengthwise or into small pieces)
• 1 green bell pepper (washed and chopped)
• 1.5 tsp salt (or to taste)
• 1/4 tsp turmeric powder
• Juice of one lime or lemon
• 10 to 15 black pepper
• 1 tsp mustard seeds (to crush for masala)
• 1/4 tsp hurida menthyada pudi (roasted fenugreek seeds powder)

For Seasoning (Tempering):

• 1.5 tsp peanut oil or coconut oil
• 1/2 tsp mustard seeds
• Little hing (asafoetida)

Method:

Step 1: Marinating the Chilies

1. Transfer the cut green chilies to a ceramic bowl.
2. Add chopped green bell pepper.
3. Add salt and turmeric powder.
4. Mix well and keep aside for 45–50 minutes.
   

   Step 2: Preparing the Mustard-Pepper Masala

1. Crush 1 tsp mustard seeds and 10–15 peppercorns into a fine powder.
2. After 45 minutes, add about 1.25 tsp of this mustard-pepper powder to the marinated mixture.
3. Add roasted fenugreek powder and lemon juice.
4. Mix thoroughly so the spices coat the chilies evenly.

Step 3: Seasoning (Tempering)

1. Heat oil in a small ladle.
2. Add mustard seeds and allow them to pop.
3. Add hing and immediately turn off the heat.
4. Let the seasoning cool slightly.
5. Pour over the pickle mixture.
6. Add the remaining mustard-pepper powder and mix well.

Resting Time:

1. Cover and let it sit for at least 30 minutes before serving. This allows the flavors to blend and intensify.

Storage:

1. This is an instant green chilli lemon pickle. Best enjoyed fresh on the same day, but it can be stored in the refrigerator in an airtight container for up to one week.