🌿 Vegetarian Jammu and Kashmir Snack

Kashmir Dalle Khursani Pickle Hot Round Red Chilli Srinagar

The small round intensely hot Kashmiri dalle chilli preserved in mustard oil with spices — a fiery condiment from the Kashmir Valley used in tiny amounts to season food.

⏱Prep15 min
🕐Total15 min
👥Serves8
📊LevelEasy
🖨️ Print Recipe
Kashmir Dalle Khursani Pickle Hot Round Red Chilli Srinagar
🌐 Read in:
Tamil
Hindi
Kashmiri

Method

  1. 1

    Wash dalle chillies. Dry completely — sun-dry or fan-dry for 1 to 2 hours.

  2. 2

    Every drop of surface moisture must be removed to prevent spoilage.

  3. 3

    Wear rubber gloves when handling. Make a slit in each chilli from tip to near the stem.

  4. 4

    Mix fenugreek, turmeric, kalonji and salt together.

  5. 5

    Heat mustard oil to smoking. Cool completely to room temperature.

  6. 6

    Stuff a small pinch of spice mixture into each slit chilli.

  7. 7

    Pack tightly into a clean completely dry glass jar.

  8. 8

    Pour the cooled mustard oil over them. The oil must cover the chillies completely.

  9. 9

    Seal. Keep in direct sunlight for 4 to 5 days, shaking daily.

  10. 10

    Ready after 5 days. Use in very small amounts.

dalle khursani round chilli pickle kashmiri very hot mustard oil preserved condiment srinagar
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Medical Disclaimer: The recipes and health information on Samaiyal are for general informational and educational purposes only. They are not a substitute for professional medical advice, diagnosis or treatment. Always consult your doctor or a qualified nutritionist before making dietary changes for a medical condition.

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⚕️
Medical Disclaimer: The recipes and health information on Samaiyal are for general informational and educational purposes only. They are not a substitute for professional medical advice, diagnosis or treatment. Always consult your doctor or a qualified nutritionist before making dietary changes for a medical condition.