Don’t be scared!
Today I am going to explain how to preserve or pickle Ghost Chilli (Bhoot Jolokia). I am sure most of the people are aware of Ghost Chilli which is also known as Naga Chilli/ King Chilli worldwide and Bhoot Jolokia in Assamese. Ghost Chilli is world’s hottest chilli pepper with Scoville Heat Units of 1,041,427 SHU. The Chilli is indigenous to Northeast India that has a unique appetizing flavour which is not found in any other chilli. You might have seen in many reality food shows or Guinness Book of World Record shows eating entire chilli raw. But please don’t try this at your home, it might cause damage to your health. So, this is how the chilli is usually preserved for a long time and used in the Northeast.
Ingredients:
Ghost chilli: 10 nos.
Mustard oil
Garlic cloves: 8/10
Grated bamboo shoot: 1 tablespoon
(Bamboo shoot is an optional item. You can skip if it is not available in your area)
Preparation: 10 to 15 minutes
As I mentioned, this is the world’s hottest chilli pepper, so you need to take some precautions while handling the chilli. First of all, wear a mask to cover your mouth and nose, and use gloves for your hands if possible. Wash the chillies and cut them in two pieces. Keep it in a clean dry place in the sun or below the fan for some time. Once the water is evaporated, place the chillies into a glass jar. A 250 gms jar should be enough, if not you can divide it into two jars. The chilli should cover the 3/4th area of the jar. Slice garlic cloves and put it on top of the chillies, add grated bamboo shoots, and fill the jar with mustard oil. Keep the jar in a clean dry place where you get enough sunlight throughout the day for at least 15-20 days. After 15-20 days the pickle will be ready to use. Once finished wash your hands properly with soap, also wash the knife or scissor that you have used to cut the chillies.
Today I am going to explain how to preserve or pickle Ghost Chilli (Bhoot Jolokia). I am sure most of the people are aware of Ghost Chilli which is also known as Naga Chilli/ King Chilli worldwide and Bhoot Jolokia in Assamese. Ghost Chilli is world’s hottest chilli pepper with Scoville Heat Units of 1,041,427 SHU. The Chilli is indigenous to Northeast India that has a unique appetizing flavour which is not found in any other chilli. You might have seen in many reality food shows or Guinness Book of World Record shows eating entire chilli raw. But please don’t try this at your home, it might cause damage to your health. So, this is how the chilli is usually preserved for a long time and used in the Northeast.
Ingredients:Ghost chilli: 10 nos.
Mustard oil
Garlic cloves: 8/10
Grated bamboo shoot: 1 tablespoon
(Bamboo shoot is an optional item. You can skip if it is not available in your area)
Preparation: 10 to 15 minutes
As I mentioned, this is the world’s hottest chilli pepper, so you need to take some precautions while handling the chilli. First of all, wear a mask to cover your mouth and nose, and use gloves for your hands if possible. Wash the chillies and cut them in two pieces. Keep it in a clean dry place in the sun or below the fan for some time. Once the water is evaporated, place the chillies into a glass jar. A 250 gms jar should be enough, if not you can divide it into two jars. The chilli should cover the 3/4th area of the jar. Slice garlic cloves and put it on top of the chillies, add grated bamboo shoots, and fill the jar with mustard oil. Keep the jar in a clean dry place where you get enough sunlight throughout the day for at least 15-20 days. After 15-20 days the pickle will be ready to use. Once finished wash your hands properly with soap, also wash the knife or scissor that you have used to cut the chillies.
How to use it?
Take only a few drops of oil from the jar while eating. Mix it either with your rice, noodles or the curry. As days will pass the extreme heat of the chillies will reduce gradually. So after a few months, you might be able to eat the chilli from the pickle. But I would suggest trying a tiny portion first would be wise enough before taking the whole piece. If you see the oil is reducing, you can pour some more oil. Make sure you keep it in direct sunlight once or twice in a week regularly.
THISTLE AND MINT 