Sikkim Dalle Khursani Pickle Round Red Hot Chilli Preserved

Ingredients

• 200g dalle khursani (the small round bright red chilli of Sikkim — GI tagged; extremely hot; handle with gloves; available at specialty stores and online; substitute with any small round hot chilli)
• 3 tbsp mustard oil — heated to smoking and cooled
• 1/2 tsp fenugreek seeds — coarsely crushed
• 1/2 tsp turmeric
• 1/4 tsp kalonji (nigella seeds)
• 1 tbsp salt

Method

1. Wash dalle chillies thoroughly. Spread on a clean dry cloth.
2. Sun-dry or fan-dry for 1 to 2 hours until every drop of surface moisture is removed.
3. Wear rubber gloves when handling dalle chillies — they are extremely hot.
4. Make a slit in each chilli from tip to near the stem.
5. Mix fenugreek, turmeric, kalonji and salt together.
6. Heat mustard oil to smoking. Cool completely to room temperature.
7. Stuff a small pinch of the spice mixture into each slit chilli.
8. Pack tightly into a clean completely dry glass jar.
9. Pour the cooled mustard oil over them. The oil should cover the chillies completely.
10. Seal. Keep in direct sunlight for 4 to 5 days, shaking daily.
11. Ready after 5 days. Use in very small amounts — even half a dalle chilli can be intense.