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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First of all thick butter milk is required. | 2. To this butter milk add turmeric powder and salt. | 3. Wash the green chillies and slit them lengthwise but not all the way through (just to the knob on the top). | 4. Put all the green chillies in the butter milk. | 5. Keep the green chillies in butter milk for three days covered, mixing it well for a minute each day. | 6. On the fourth day squeeze the buttermilk from chillies, spread them in a plate and dry in the sun. | 7. In the night return the greenchillies to the buttermilk and cover them. | 8. The next day repeat the same procedure and do this for seven days. | 9. After the final thorough drying (and you may need to sit them out in the sun for 2-3 days bringing them in at night but not putting them in buttermilk-- just sit them on the countertop), they can be stored in an air tight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green chilies	250			24287.8561	6000.0	0.0	0.0
buttermilk	1			-	-	-	-
salt				-	-	-	-
turmeric powder	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.