Ghost Chilli
Food

Bhut Jolokia / Ghost Chilli Pickle (Recipe)

August 20, 2018

“Bhut Jolokia” or “Ghost Chilli”:

Is an integral part of the Northeast-Indian Cuisine. The Ghost chilli is one of the hottest chillies in the world. It has been rated at more than 1,000,000 mark of Scoville Heat Unite. The chilli is known by different names in different parts of the region. For example, in Assam it is known as Bhut Jolokia or Bih Jolokia, again in Nagaland it is known as Raja Mirchi . In Manipur it is called as Umorok. Needless to say despite its extremely hot taste the chilli is an absolute  favourite among the people of the region.

 ghost chilli
bhut jolokia

I love pickle but never ever attempted to make some by myself. The amount of patience and knowledge required to make a jar of pickle used to freak me out. It was my Papa and my grand aunt who did all the hard-work and I just enjoyed the taste.  Bhut Jolokia Achar (Ghost chilli pickle) was always there is our home ready for all the seasons. It has been an integral part of every meal served in our household. Finally, I had to learn how to make wonders happen in a small jar filled with so much of colours and flavours.

This Bhut Jolokia Pickle recipe is given to me by my Papa. It is not a traditional recipe, it can be altered according to ones own taste. My Papa did some experiments with a number of Bhut Jolokia Pickle recipes and came up with a few that turned out pretty amazing. Sharing one such simple yet flavourful recipe.

Recipe:

Ingredients:

  1. 10 – 15 ripe Bhut Jolokia or Ghost Pepper. Always try to buy the ones that are firm and not too soft.
  2.  200 -250 ml Mustard Oil.
  3. Salt.
  4. 5- 10 ml Vinegar
  5. 2-3 cloves of Garlic.
  6. Masala : {Masarla Includes: Coriander seeds, Cumin seeds, Black Pepper and Trachyspermum ammi (Ajwain seeds) }

Method:

Step 1.

Wash and clean the chillies to get rid of any dirt and insect. After cleaning Sun dry the chillies at least for 1-2 days to drain all the moisture from the chillies. It is very important to get rid of the moisture, but it is also advised not to over dry it.

Step 2.

Meanwhile, the chillies are drying let us make the masala for the pickle. The masala for the Pickle is made up of combining four different types of whole masalas that is Cumin, Coriander, Black pepper and Ajwain. frirst of all  dry roast the masalas in a pan and grind it to make a fine powder.

Masala
Pickle Masala
Step 3.

Take the chillies and cut into small pieces or grinned into a not so fine paste (lumpy).

Step 4.

Heat the oil in a pan till it’s lukewarm, do not burn or overheat the oil as it will lose the bitter and strong flavour of the mustard. After it is warm enough add the masala and switch off the flame. let it rest for 2-3 minutes. when it is completely cold add the chillies, Garlic cloves (grated), Salt and the vinegar to it. let it absorb the flavours and keep it like that for another five minutes.

Pickle
mustard oil and Salt
Step 5.

Finally, transfer the mixture to a glass jar and properly cover it’s lid. Rest the pickle for at least one week under the sun. The pickle will be ready.

 

Ghost chilli
The Pickle

This is one of the favourite pickles of all time among my family members and I am sure  it is one of the most popular among others like me. Do try to make this at home and do not forget to share your thoughts. If you also have such amazing recipes do let us know. Till then spread the hotness of “Ghost Chillies” .

 

Love

Jinty <3

Note:

It is highly advised to wear hand gloves while working with ghost chilli and wash all the used utensils and your hands properly after the work is done.

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