Assam in particular and North-East India in general is known to have given rise to one of world’s hottest chilly – Bhut Jolokia (Ghost Chilli). It is considered to be a hybrid of Capsicum chinense and Capsicum frutescens. In 2007, Guinness World Records certified ghost chilli as world’s hottest chili pepper. However, with times, other variety of chilli have toppled ghost chilli from its ‘hottest’ position.
Bhut Jolokia is used to prepare many local culinary items – be it curry, chutney or pickle. Any Assamese kitchen is incomplete without a bottle of Bhut Jolokia Pickle.
Bhut Jolokia Pickle is a perfect condiment for meal. Just one drop of this pickle is enough to burn your tongue!!
Ghost Chilli Pickle - Bhut Jolokiya Achar
- 4-5 Bhut Jolokia (Ghost Pepper)
- 100-250 gm Mustard Oil
- 1/2 tbsp Black Cumin (Jeera) Seeds
- 1 tbsp Vinegar
- 1/2 tbsp Salt
- Wash the Bhut Jolokias and let it dry.
- Marinate with salt and vinegar.
- Sun dry for a day.
- Heat mustard oil in a pan for few minutes. Saute with black cumin seeds.
- Let the oil cool down a bit.
- Put the chilli pieces in the oil. Keep the chilies soaked in oil for 30 minutes.
- Pour the oil along wit chillies in a glass jar.
- Put the jar in sunshine for 5-6 days.