DALLE KHURSANI PASTE

 

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. Below,here is another one.

Ingredients:

Dalle Khursani - 250 grams 

Vinegar - ¼ cup (1 cup - 250 ml)

Mustard oil - ½ cup

Salt - 1 teaspoon 

Finely chopped ginger - ½ teaspoon 

Finely chopped garlic - ¼ teaspoon 

Method:

Wash and dry the chilies for a while on a towel.

Now blend them in a mixie/blender with salt, mustard oil and vinegar. 

Now, in a skillet heat 1 teaspoon of mustard oil, fry both the chopped ginger and garlic. Wait,till the aroma comes out and pour the blended mixture into it.

Let all the ingredients mix well and boil properly.

Once the paste is of a fine consistency, switch off the burner and let the chutney completely cool to store it in a bottle. If you plan to use it over the years then tuck it away in your refrigerator and remember to use a dry spoon when you wish to use it.

A dash of this paste in your mayonnaise makes for an interesting dip for your chips and crackers.