Recipe by: Veena Poojari

Source: Veena Poojari

Serves: 4-6


  • 2 cups sliced green cabbage
  • 1 cup sliced purple onions
  • 6-8 Daley Chilies, deseeded
  • Salt, to taste


  • Soak the Daley Chilies then grind them coarse.
  • Mix the above ingredients in a bowl and refrigerate until cool and flavor of the chili is soaked.

Download PDF here: Bhutanese Pickle and Chilli Salad