• Wash and pat dry the chillies.
• Slice the stalk about a centimeter above each chilli
• Slit the chillies and set them aside till the soaking mixture is ready.
• Into a clean bottle add the butter milk and salt and shake together till the salt dissolves well.
• Add the prepared chillies into the mix and shake well.
• Let this soak over night or for up to 24 hours.
• Remove the chillies and spread on a plate.
• Sun dry for the day.
• In the evening, place the chillies back in the marinating butter milk mix.
• Remove from the mix and dry again in sun.
• Repeat this process for 3 to 4 days.
• The sundry the chillies, till they are completely dry and crispy.
• Store this in an airtightbox till needed.

For using the chillies

• Deep fry a few chillies in hot oil. Drain when the colour changes and the chillies stop sizzling.
• Drain the chillies from the oil and serve with meals.