How to make Dried White Chilli at Home | Druk Girl

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White dry chillies are also a part of dry chillies, just like red chilli it’s white in colour and has its own unique flavoursome taste.

So, in today’s article, I’m going to teach you how to make dry white chilli step by step.

I’m sure most of you haven’t heard about it or knew it even existed.

What do you say, yes or no? Do let me know in the comment box below!

I personally think dry white chillies are underrated. Idk why? Since 

White chillies are equally as tasty as red chillies, has its own unique and delicious taste.

The purposes of white chillies are also the same as red chillies.

 It adds spices to the dish, and it can also use as a vegetable.

In early times drying chillies are very prominent, the reason being to use it on off seasons epically in winters and spring when there are no green chillies.

In our country Bhutan, we make three types of dry chillies in a season, they are, red, white and dark green dry chilli.

They all have different good taste but serve the same purposes to add some spicy into the dish and it can also use as a vegetable.

Among these three as you all know; red chilli is known all over the world and everybody knows how it tastes.

But only very few people know about the existence of white chilli and dark green one.

The reason why I’m giving you only the recipe of white chilli is; first of all, everybody knows about red chilli,

second of all white chilli is tastier than dry dark green chilli and third of all I think the popularity of dry white chillies are underrated.

The process of making white chilli is very easy, they are just blanched into the hot water and kept on drying but it takes some time to dry up and it’s totally worth it once they are ready. 

So, without further ado let’s get started with the recipe.

INGREDIENTS TO MAKE DRIED WHITE CHILLI

  • 500 gm Green chilli
  • 2 litre of Water

INSTRUCTION TO MAKE DRIED WHITE CHILLI

  1. In a pot or skillet, pour in water and bring it to the boil.
  2. Meantime, rinse the green chillies if necessary.
  3. Once the water is thoroughly boiled, turn the flame to low throw green chillies into it.
  4. Then, with the help of strainer ladle, keep mixing chillies in the water for a maximum of 2-3 minutes or until you notice dark green chilli colour changes to light green colour. 
  5. Now, take out the chillies and drop onto any strainer container to remove any excess water. 
  6. Then transfer it onto any flat surface container, spread out evenly, and keep under the sun until its completely white and dry.
  7. Its drying average time is for 2-3 weeks minimum, but it also depends upon the heat of the sun stronger the heat faster it dries and vice versa.
  8. Once its dry, you could use them anywhere in cooking. You can make ema datshi, put it in kewa datshi, saag datshi and so on.

NOTE:

  • Make sure you do not want to boil the chillies instead of blanch them.
  • The material you could use for drying the chillies are, any flat surface like tray or wire mesh food dryer will work if the quantity of the chillies is less, otherwise, if it is in bulk quantity drying them on a huge plastic sheet or directly on the house roof do the thing.
  • Make sure to keep them away from rains, otherwise instead of drying it will get rotten.
  • If you want to make dry chillies in bulk then obviously, you will need a large pot and enough amount of water to blanch the chillies.

Dried White Chilli Recipe

Prep Time5 d
Course: Main Course, Side Dish
Cuisine: Bhutanese
Keyword: how to make white dried chilli, white chilli recipe, white dried chilli recipe

Materials

  • 500 gm Green Chilli
  • 2 litre Water

Instructions

  • In a pot or skillet, pour in water and bring it to the boil.
  • Meantime, rinse the green chillies if necessary.
  • Once the water is thoroughly boiled, turn the flame to low throw green chillies into it.
  • Then, with the help of strainer ladle, keep mixing chillies in the water for a maximum of 2-3 minutes or until you notice dark green chilli colour changes to light green colour. 
  • Now, take out the chillies and drop onto any strainer container toremove any excess water.
  • Then transfer it onto any flat surface container, spread out evenly, andkeep under the sun until its completely white and dry.
  • Its drying average time is for 2-3 weeks minimum, but it also depends upon the heat of the sun stronger the heat faster it dries and vice versa.
  • Once its dry, you could use them anywhere in cooking. You can make ema datshi, put it in Kewa datshi, saag datshi and so on.

Notes

  • Make sure you do not want to boil the chillies instead of blanch them.
  • The material you could use for drying the chillies are, any flat surface like tray or wire mesh food dryer will work if the quantity of the chillies is less, otherwise, if it is in bulk quantity drying them on a huge plastic sheet or directly on the house roof do the thing.
  • Make sure to keep them away from rains, otherwise instead of drying it will get rotten.
  • If you want to make dry chillies in bulk then obviously, you will need a large pot and enough amount of water to blanch the chillies.

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