Dalle Chilli Hogplum Pickle

ESF Dalle Chilli Hogplum Pickle is a naturally fermented artisanal pickle made using GI-tagged Dalle Khursani chillies from Sikkim and fresh hogplum (lapsi). It combines intense heat with tart Himalayan fruitiness.

Dalle Khursani is a famous Himalayan chilli from Sikkim and neighbouring regions, known for its fiery heat, fruity flavour, and natural smokiness. It is among the world’s hottest chillies, ranging between 100,000–350,000 Scoville Heat Units.

Hogplum, also called Lapsi in the Himalayas, is a tangy wild fruit traditionally used in chutneys, candies, and pickles. It has a naturally sour, fruity flavour that pairs exceptionally well with spicy chillies.

Yes. This pickle is quite hot due to the use of authentic Dalle chillies. However, the constrained use of dalle chillies, tanginess of hogplum and fermentation create a balanced flavour profile rather than just sharp heat.

Yes. The product is naturally fermented using traditional methods, helping develop depth of flavour and probiotic benefits.

No. ESF Dalle Chilli Hogplum Pickle contains no added preservatives, artificial colours, or additives.

Since it is naturally fermented, the pickle may contain naturally occurring beneficial bacteria associated with fermented foods.

It has a layered flavour profile — intensely spicy, sharply tangy, slightly smoky, and deeply savoury with fermented complexity.

It pairs beautifully with:

* Parathas

* Khichdi

* Dal-rice

* Steamed rice

* Momos

* Noodles

* Grilled meats

* Cheese boards

* Sourdough and cream cheese combinations

Yes. The recipe draws inspiration from traditional Eastern Himalayan and Nepali-style fermented pickles using native ingredients from the region.

Unlike most commercial pickles:

* It uses GI-tagged Himalayan chillies

* Is naturally fermented

* Contains no preservatives

* Uses regional indigenous ingredients

* Delivers both heat and fermented complexity

Yes. The pickle is completely plant-based and vegan.

The product focuses on natural fermentation rather than vinegar-heavy preservation. Please refer to the ingredient list on the pack for the latest formulation details.

Yes. Cold-pressed mustard oil is used as part of the traditional pickle-making process.

Since the pickle is naturally fermented and made using seasonal produce, slight variations in colour, heat, texture, and flavour are natural.

Store in a cool, dry place away from direct sunlight. Always use a clean, dry spoon. Refrigeration after opening can help retain freshness longer.

The product is best consumed within 12 months when stored properly.

Yes. Dalle Khursani from Sikkim holds a GI (Geographical Indication) tag recognising its unique regional identity.

Yes. ESF positions the product as an artisanal small-batch pickle inspired by traditional Himalayan preparation methods.

Absolutely. It works well with: 

* Sandwiches

* Bruschetta

* Cheese platters

* Grilled vegetables

* Rice bowls

* Asian-style noodles

* Roast meats

It is both. The hogplum provides a bright sourness while the Dalle chilli brings deep, fruity heat.

Natural fermentation and maturation can deepen the colour of the pickle over time. This is completely normal in traditionally fermented products.

The Eastern Himalayan range by ESF highlights indigenous ingredients, regional recipes, GI-tagged produce, and traditional preservation methods from the Himalayan belt.