Name: Dallay Khursani ko Achaar (Cherry Pepper Pickle) recipe by Gargi Gulati at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: Cherry Pepper - 500 grams; Salt 3 tablespoon; Olive oil - 2 Cups; Vinegar - 1/2 Cup

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 .

Ingredients Serving: 10

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

Instructions

Wash the cherry peppers and dry them with a towel. Take a sterilized glass jar and fill it with the whole peppers.
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.
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.

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