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Nepalese culture is synonymous to this ‘spicy little thing’ called “Dalle Khorsani”. The cherry pepper widely known as the Dalle Khursani in the Northeastern (Sikkim, Darjeeling) parts of India is an essential ingredient of the pungent chutney that accompanies almost every Nepalese meal. In the Himalayan regions of Sikkim and neighboring towns like Darjeeling, the process of fermenting Dalle with Bamboo shoot and preserving them in oil is not a recent phenomenon. Every household has a jar tightly sealed which contains month’s old fermented dale with bamboo shoot, one smell of which could trigger instant hunger pangs in your stomach. For those who love spicy and tangy pickles, this one is surely going to give you satisfaction of the highest level.