Use Kashmiri chilli pods to impart a vibrant red hue to Indian dishes with a mild chilli heat.
To use the whole Kashmiri chilli pods, first remove any stems. Then put them in a bowl and cover with boiling water. Soak for around 30 minutes until soft. Chop the chillies and add to a curry sauce, or blend with garlic, herbs and spices to make a quick, mild chutney.
Also infuse the Kashmiri chillies in oil – the oil will take on a bright red-orange colour and a moderate chilli heat.
A large 1kg bag of whole Kashmiri chilli is also available.
Ingredients: Kashmiri chilli.
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