Sikkim Dalle Khursani Pickle Round Red Hot Chilli Preserved

Method

1. 1

   Wash dalle chillies thoroughly. Spread on a clean dry cloth.

2. 2

   Sun-dry or fan-dry for 1 to 2 hours until every drop of surface moisture is removed.

3. 3

   Wear rubber gloves when handling dalle chillies — they are extremely hot.

4. 4

   Make a slit in each chilli from tip to near the stem.

5. 5

   Mix fenugreek, turmeric, kalonji and salt together.

6. 6

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

7. 7

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

8. 8

   Pack tightly into a clean completely dry glass jar.

9. 9

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

10. 10

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

11. 11

    Ready after 5 days. Use in very small amounts — even half a dalle chilli can be intense.