Buttermilk Chillies

Recipe by
Total Time:
11 days
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Green Chillies - 250 gm.
  • Sour Butter Milk - 1 liter
  • Salt - To taste (More salt is needed)
  • Turmeric Powder - 1 tsp

How to Make Buttermilk Chillies

  • Add turmeric powder and salt to butter milk.
  • Wash the green chillies and slit them with a safety pin.
  • Put all the green chillies in the butter milk.
  • Keep the green chillies in butter milk for three days covered.
  • Every day green chillies should be mixed well for a minute.
  • On the fourth day, squeeze the butter milk from chillies, spread them in a plate and dry in the sun.
  • At night put back all the green chillies in the butter milk and cover them.
  • The next day repeat the same procedure.
  • Then dry the chillies in the sun for 7 days.
  • These well dried chillies can be stored in an air tight container and can be deep fried before eating with rice.
  • These chillies can also be added to chudva mixture after deep frying.
  • Salt quantity should be high to aid preservation.