Raja Mircha Chutney
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 | Raja Mircha (King Chili) |
| 2 medium | tomatoes |
| 1 small | onion |
| 3 cloves | garlic |
| 1 inch | ginger |
| 1 bunch | coriander leaves |
| 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.