Vegetables · Fresh chillies
Dalle khursani (Sikkimese round chilli)
Small, round, fiery red chilli from Sikkim and the Darjeeling hills, used fresh in pickles and sauces.
Also called: dalle, dalle chilli, dalle khursani, fireball chilli, akabare khursani, akbare, round chilli
Around the world: डल्ले खुर्सानी, अकबरे खुर्सानी (ne)
A kind of chilli pepper
What it is
A cherry-sized, glossy chilli, red when ripe (green when young), grown in Sikkim, the Darjeeling hills, eastern Nepal and Bhutan. It is among the hottest Indian chillies, with a fruity aroma. It has a protected geographical indication for Sikkim and is eaten fresh, pickled or dried and ground.
Capsicum annuum (landrace)
How it’s used
- Pickled in mustard oil and lemon (dalle khursani achar)
- Pounded with tomato into fresh achar for momos
- Chopped into salads, alu dum and dal
- Dried and ground into a fiery chilli powder
Characteristics
Storage
Refrigerated. Keep fresh chillies unwashed in a paper bag in the fridge for 1–2 weeks; dried ones keep for months airtight.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Very hot: wear gloves when cutting and keep away from eyes.
Nutrition per 100 g
- Energy
- 40 kcal
- Protein
- 1.87 g
- Carbohydrate
- 8.81 g
- Fat
- 0.44 g
- Fibre
- 1.5 g
- Sugars
- 5.3 g
USDA FoodData Central: Peppers, hot chili, red, raw (a close stand-in).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Fresh red chilli — Use hot fresh red chillies such as bird's-eye; the fruity aroma is lost.
Related ingredients
Recipes with dalle khursani (sikkimese round chilli)
Dalle khursani achar (Sikkimese round chilli pickle)
Indian · 72 h 25 min · 18 kcal · Vegan