Dalle ko achar - Sikkim dalle chilli pickle
Dalle ko achar is the beloved condiment of the eastern Himalayas, from Sikkim to Nepal. This fiery pickle blends the round dalle khursani chilli with garlic, ginger and mustard oil, brightened with a splash of lemon. Vegan and fiercely hot, it goes with rice, momos or a simple plate of lentils. A tiny spoonful is enough: dalle is one of the hottest chillies in India.
Ingredients
- For the pickle
- Fresh or rehydrated dalle khursani chillies: 150 g
- Garlic: 6 cloves
- Fresh ginger: a 3 cm piece
- Salt: 1 teaspoon
- Lemon juice: 3 tablespoons
- For the tempering (tadka)
- Mustard oil: 4 tablespoons
- Mustard seeds: 1 teaspoon
- Ground turmeric: 1/2 teaspoon
Instructions
-
1
Prepare the chillies: remove the stems from the dalle chillies. If using dried chillies, rehydrate them for 15 minutes in warm water, then drain. Wear gloves: dalle burns the skin.
-
2
The grinding: put the chillies, garlic, ginger and salt in a blender. Add the lemon juice and blend to a coarse paste, without too much liquid.
-
3
The tempering (tadka): heat the mustard oil in a small pan to smoking point, then lower the heat. Drop in the mustard seeds; once they crackle, stir in the turmeric off the heat.
-
4
The assembly: pour the fragrant oil over the chilli paste and mix thoroughly.
-
5
The maturing: transfer to a clean, scalded jar. Let it rest at least 2 days at room temperature before serving: the flavours round out and the heat mellows.
Tips
💡 Dalle khursani is one of the hottest chillies grown in India: measure it with care and serve this pickle in very small amounts, as a condiment, never as a dish.
Wear gloves throughout and avoid touching your eyes; wash the blender straight away.
Always cover the surface of the pickle with a film of mustard oil: it will then keep for several weeks in the fridge.
Our dalle chillies come from smallholder family farms in the Himalayas, imported directly.
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