Curd Chilies

1. 1

   First of all thick butter milk is required.

2. 2

   To this butter milk add turmeric powder and salt.

3. 3

   Wash the green chillies and slit them lengthwise but not all the way through (just to the knob on the top).

4. 4

   Put all the green chillies in the butter milk.

5. 5

   Keep the green chillies in butter milk for three days covered, mixing it well for a minute each day.

6. 6

   On the fourth day squeeze the buttermilk from chillies, spread them in a plate and dry in the sun.

7. 7

   In the night return the greenchillies to the buttermilk and cover them.

8. 8

   The next day repeat the same procedure and do this for seven days.

9. 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.

No additional tips available.