The cherry pepper, widely known as the Dalle khursani in the North Eastern parts of India is an essential ingredient of the pungent chutney that accompanies the momo. Tart and round, these chilies ripen to a bright luminous shade of red and make for a pretty picture, however, both its pungency and rates are very high but not available easily so I was keen to preserve this in as many forms as possible to savor at a later date. Well, here is one of them
Ingredients:
Cherry pepper/Dalle Khursani - 250 gms
Mustard oil - half cup(1 cup -250 ml)
Salt - as required
Dry roasted five spices - 1 teaspoon (optional)
Method:
Wash and dry the chilies for a while on a towel. Remember as far as possible to avoid using your hands too much.
Now place the chilies in a bottle, as many as can comfortably jostle for space
Now, sprinkle the roasted five spices and mix them well with the Dalles.Then top it up with salt and mustard oil. Shake well so that all the ingredients can mix up properly.
Finally, season this mixture in the Sunlight for 2 to 3 weeks and this will stay for a couple of years and one can take it out as needed; grind it and use it to flavor the curries too.J
ust remember to put it under the sun after every 2 to 3 months if possible so that there would be no tension in growth of fungus.
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