Jaffna Preserved Green Chilies Recipe
On-the-side Recipes

Ingredients

1 kg
1 1/4 liter
225 g

green chilies
curd
salt

Method:

1. Remove stalks and slit the chilies at the tips.

2. Dissolve the salt in the curd.

3. Soak the chilies in the curd mixture for 3-4 days, stirring it once every day.

4. Take the chilies from the curds and keep them out in the sun. Then put the chilies from the curds and keep them out in the sun. Then put the chilies back into the curd mixture.

5. Repeat this process until they become crisp.

6. Store in a container and, when required, fry in oil until brown and crisp.