Pickle

As ardent consumers of chillies, which are considered as a vegetable and not a spice, Bhutanese eat chillies in or alongside most of their dishes. Chilly pickle is prepared by chopping green chillies or pounding dry chillies into small pieces or powder. The chilli based is mixed onions, salt, sichuan pepper, spring onions, tomatoes and cheese. In some recipes, dried chillies are roasted or burnted on open fire and then pounded into small pieces. Other ingredients such as perilla seeds, nuts, meat and mature cheese are added to give special flavour. The pickle or chilli paste is consumed in small amount on the sides of a cereal, meat and vegetable dishes.