Dalle Chilli in Salt Brine, 200g
Dalle chillies in salt brine, without oil or vinegar. Heat 7/10.
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Dalle Chilli in Salt Brine, 200g
Description
Heat level: 7/10 (hot)
Keeping Dalle in salt water is a traditional way to store it through the year. Brine keeps the taste of the chilli close to fresh. As it has no oil, it suits lighter meals, salads and soups.
Storage: Keep in a cool, dry place and use a dry spoon.
Related reading: Dalle Khursani: Sikkim’s round chilli; Which Northeast pickle to try first; How to store pickles.
Ingredients
Fresh Dalle Chilli, Salt, Water
How to use?
Grind Dalle chilli to make chutneys which can serve as a condiment with curries, rice and rotis.
Best Before
12 Months from Mfg Date
FAQ
What is Dalle chilli in brine? Whole Dalle chillies kept in salt and water, with no oil or vinegar. Keeping Dalle in brine is a traditional way to store it through the year.
How hot is it? 7 out of 10 on our heat scale. Dalle Khursani is a small round red chilli grown in Sikkim and the Darjeeling hills.
How do I use it? Grind a few chillies into a chutney, or chop them into salads, soups, eggs and dal.
How long does it keep? Best before 12 months from manufacture. Keep the chillies under the brine and use a dry spoon.
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