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Photo of Dallay Khursani ko Achaar (Cherry Pepper Pickle) by Gargi Gulati at BetterButter
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Dallay Khursani ko Achaar (Cherry Pepper Pickle)

May-17-2017
Gargi Gulati
30 minutes
Prep Time
20 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Dallay Khursani ko Achaar (Cherry Pepper Pickle) RECIPE

Cherry pepper or dallay khursani from the state of Sikkim is a hot pungent pepper which can stimulate your appetite as well .

Recipe Tags

  • Pickling
  • Veg
  • Easy
  • Everyday
  • Condiments

Ingredients Serving: 10

  1. Cherry Pepper - 500 grams
  2. Salt 3 tablespoon
  3. Olive oil - 2 Cups
  4. Vinegar - 1/2 Cup

Instructions

  1. Wash the cherry peppers and dry them with a towel. Take a sterilized glass jar and fill it with the whole peppers.
  2. Fill the jar with olive oil , salt and vinegar. Put the lid of the jar, give it a shake and keep it in sunlight for a day and or two.
  3. The pickle can be stored for over a year in the refrigerator and can be used in sandwiches ,in pizzas, chutneys to give a pungent flavour etc.

Reviews (1)  

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Anil Dogra
Jun-19-2017
Anil Dogra   Jun-19-2017

This is good!

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