Dalle Khursani Chutney
A fiery, tangy chutney made from Sikkim's prized round dalle khursani chillies, tomatoes and garlic, ground to a rustic paste.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 40 kcal
Equipment
- •Stone mortar and pestle or blender
Nutrition
Per serving, approximate
- Calories
- 40 kcal
- fat
- 2 g
- carbs
- 5 g
- fibre
- 2 g
- protein
- 1 g
- calories
- 40 kcal
Instructions
- 1
Roast dalle khursani (round chillies), tomatoes and garlic cloves over a low flame or in a dry pan. Cook until charred and soft.
- 2
Peel off the charred tomato skin if you like.
- 3
Put everything into a stone mortar or a blender.
- 4
Add salt. Crush or pulse into a chunky paste, avoiding a completely smooth texture.
- 5
Stir in the mustard oil and chopped coriander.
- 6
Finish with a squeeze of lemon juice and mix well before serving.
Chef's tips
Handle dalle khursani carefully because they are extremely hot. Wear gloves and do not touch your eyes while roasting.
Ingredient substitutions
- dalle khursani → bird's eye chillies, though less fruity and slightly different in flavour
Storage
Refrigerate in a sealed jar for up to a week.
Reheating
Not required; served at room temperature.
Common mistakes to avoid
- •Blending the chutney until completely smooth, which ruins the traditional chunky texture.
Serving suggestions
Cooked Dalle Khursani Chutney?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Sikkim
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
