Bhut Jolokiya
Homely Pickle

Ghost Chilli Pickle – Bhut Jolokiya Achar

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.

Ghost Chilli Pickle

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

Ghost Chilli Pickle - Bhut Jolokiya Achar

Course Pickle
Cuisine Indian


  • 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.
    Ghost Chilli
  • Marinate with salt and vinegar.
    Ghost Chilli Pickle
  • Sun dry for a day.
  • Heat mustard oil in a pan for few minutes. Saute with black cumin seeds.
    Ghost Chilli Pickle
  • Let the oil cool down a bit.
    Ghost Chilli Pickle
  • Put the chilli pieces in the oil. Keep the chilies soaked in oil for 30 minutes.
    Ghost Chilli Pickle
  • Pour the oil along wit chillies in a glass jar.
  • Put the jar in sunshine for 5-6 days.


Put the jar in sunshine occasionally. 
If you want to add more oil, heat the oil and let it cool. Then add to the pickle.
Always use dry spoon to take out pickle from the jar.
Keyword Bhut Jolokiya Achar, Ghost Chilli Pickle

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