Raja Mircha Chutney

Name: Raja Mircha Chutney
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2-3 servings
Ingredients: 2-3 Chili, dried red; 2 medium Tomato, chopped; 1 small Onion, thinly sliced; 3 cloves Garlic, finely chopped; 1 inch Ginger, finely chopped; 1 bunch Cilantro, chopped; 1 tablespoon mustard oil; salt, to taste

Veg Vegan

Bhut Jolokia (Ghost Pepper / Naga King Chilli) paste — the world's hottest commercially grown chilli pounded with ginger, garlic, salt, and sometimes a piece of smoked fish into a coarse, intensely fiery-red paste. Used in the smallest possible quantities at every Naga meal to add heat; its characteristic slow, building burn builds over minutes after tasting and lingers for much longer.

Cuisines

Arunachali Naga Assamese

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 10 min Total: 25 min 2-3 servings

Ingredients

	2-3	Chili , dried red
	2 medium	Tomato , chopped
	1 small	Onion , thinly sliced
	3 cloves	Garlic , finely chopped
	1 inch	Ginger , finely chopped
	1 bunch	Cilantro , chopped
	1 tablespoon	Mustard oil
	—	Salt , to taste

Instructions

1 Roast the Raja Mircha over an open flame or in a dry pan until the skin is charred and it becomes aromatic.
2 Let the roasted Raja Mircha cool, then remove the charred skin and seeds.
3 Chop the tomatoes, onion, garlic, and ginger into small pieces.
4 In a mortar and pestle or a grinder, add the roasted Raja Mircha, chopped tomatoes, onion, garlic, and ginger.
5 Grind the mixture into a coarse paste.
6 Add salt to taste and mix well.
7 Heat mustard oil in a small pan until it reaches its smoking point, then let it cool slightly.
8 Pour the cooled mustard oil over the chutney and mix thoroughly.
9 Garnish with freshly chopped coriander leaves before serving.

Tips

Handle Raja Mircha with care as it is extremely spicy. Use gloves if necessary.