Dalle Khursani is also known as 'Akabare' or 'Akabare Khursani'.
The plants are bushy and compact making Dalle Khursani very suitable for container growing as well as cultivation in the open ground. Being native to relatively high altitudes Dalle Khursani should be amenable to cultivation at high latitudes.
I am not convinced that this can be the true variety as the tough skin and numerous large seeds would make these chillies unsuitable for pickling. There is another plausible contender here.
Dalle Khursani is picked fully ripe and pickled. The resulting pickle, known as achar or achaar, is considered a delicacy whose fame has been spread by travellers. It is also dried and ground into a powder.
The heat of this possible Dalle Khursani is sharp and immediate, concentrated on the lips and tongue.
The culinary value of this version is limited by its tough skin and large core which carries a very large number of large seeds.
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