Jolokia Chutney
Veg
Vegan
Bhut jolokia (ghost pepper) chutney — the world's once-hottest chilli pounded with mustard oil, onion, and salt into a raw, fiery paste. Used sparingly as a condiment in Assamese kitchens.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
| 2 | Bhut Jolokia (Ghost Peppers) |
| 1 | medium-sized tomato |
| 1 | medium-sized onion |
| 4 cloves | garlic |
| 1 inch | ginger |
| 2 tablespoons | mustard oil |
| 1 teaspoon | salt |
| 1 teaspoon | sugar |
| 1 tablespoon | lemon juice |
| 1 bunch | fresh coriander leaves |
Instructions
- 1 Roast the Bhut Jolokia peppers directly on an open flame or in a dry pan until the skin is slightly charred.
- 2 Chop the roasted peppers, tomato, onion, garlic, and ginger into small pieces.
- 3 Heat the mustard oil in a pan until it starts to smoke, then remove from heat and let it cool slightly.
- 4 In a blender, add the chopped ingredients along with the salt, sugar, and lemon juice.
- 5 Blend the mixture into a coarse paste, adding a little water if necessary.
- 6 Transfer the chutney to a bowl and mix in the mustard oil.
- 7 Garnish with freshly chopped coriander leaves before serving.
Tips
Adjust the number of Bhut Jolokia peppers based on your heat tolerance. Handle the peppers with gloves to avoid irritation.