- Beyond Chutney

Prep Time20

Cook Time3

Course: snacks

Cuisine: Indian

Calories: 6076kcal

Prep the chilies: Wash the green chilies well.
Dry them completely with a clean cloth.
Use a toothpick or fork to prick each chili 2–3 times (this helps salt and buttermilk penetrate).
Salt soak: In a mixing bowl, combine chilies and sea salt. Toss to coat evenly.
Leave them covered in a bowl or jar for 1–2 days. Stir once or twice a day to help the salt draw out moisture.
Buttermilk soak: After 1–2 days, pour in the buttermilk so the chilies are fully submerged.
Cover loosely (cloth or lid) and keep at room temperature for 2–3 days. The buttermilk will ferment slightly, giving a tangy taste.
Drying: Remove the chilies from buttermilk, shaking off excess liquid.
Spread them out on a clean cloth or large plate.
Sun-dry for 5–7 days (or longer if needed) until they become fully dry, crisp, and leathery. Bring them in at night to avoid moisture.
Storage: Store the dried chilies in an airtight jar. They keep well for 6 months or longer.

Milder option: If you prefer less heat, use milder chilies like banana peppers.
Drying: Make sure the chilies are completely dry before storing to prevent mold.
Drying alternative: If you don’t have strong sunlight, you can dry them in a warm oven at the lowest setting with the door slightly open. Traditional sun-drying still gives the best flavor and texture.

Extra tang: Add a little lemon juice to the buttermilk soak for a more pronounced sour taste.
Spiced version: Mix a pinch of ground cumin or fenugreek into the buttermilk for extra aroma.
Mixed peppers: Try combining different kinds of mild and hot green chilies for a colorful batch.
Smoky flavor: Lightly roast the chilies before soaking to get a subtle smoky note when fried.