One great thing about long spells of summer is the opportunity to make condiments, and other pickling foods. Along with the bumper crop of vegetables (radish, corn, beans, pumpkin and so on) in our backyard garden this summer, we must have also harvested 4-5kg of fresh chillies. Of course, one can only give away/eat/freeze so much chillies! That’s where this recipe for more milagi (buttermilk chillies) comes in handy.
Every year, I’ve watched my grandmother lovingly prepare More Milagi for use throughout the year. It is a lengthy process but one worth every step. More milagi are revered! If prepared well, they retain some of their heat, are aromatic and very flavourful. Of course, you can purchase these at your local Indian grocery store, but I find that they are a bit heavy handed with their use of salt.
Every family has their recipe for making more milagai (either with stuffing or plain) and this is our tried and tested recipe.
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