In many Sikkimese homes, a small round chilli sits beside every plate of rice. This is Dalle Khursani, a cherry-red chilli grown in the hills of Sikkim. Most people eat it the traditional way, but a jar of Dalle pickle has other uses too. Here are seven.
1. One chilli with rice
Put a single pickled Dalle on the side of your plate with rice and dal, and take a small bite with each mouthful. This is how it is usually eaten at home in Sikkim.
2. A quick momo achar
Blend two pickled chillies with a ripe tomato, a clove of garlic and a pinch of salt. Add a few drops of the pickle oil. The result works as a dip for momos or pakoras.
3. In noodles or fried rice
Chop one chilli finely and stir it in during the last minute of cooking.
4. With eggs
Fold chopped Dalle into an omelette or spoon it over fried eggs. Half a chilli is enough to start with, since it is hotter than it looks.
5. In a curry
Use one or two chillies, or a quarter teaspoon of Dalle Chilli Paste, in place of green chilli in a pork, chicken or potato curry. The heat has a fruitier character than ordinary green chilli.
6. With thukpa
A spoonful of pickle on the side of a bowl of thukpa is common across the Himalayan region in winter. If you prefer a sharper flavour, Dalle Chilli in Vinegar lets you add a splash of the chilli vinegar to the soup.
7. With bamboo shoot, if you are new to it
Dalle Chilli with Bamboo Shoot Pickle is milder. The sour bamboo shoot balances the heat, so it is a reasonable first jar.
On heat
Dalle is hot. Start with a small amount and keep yoghurt or milk nearby. Use a dry spoon each time so the pickle keeps well.
Available here: Dalle Chilli Pickle, 200g, and the Pickle Sampler Box. Delivery is free on orders over ₹599.
