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An intensely fiery and aromatic pickle made from one of the world's hottest chilies, the Bhoot Jolokia. This traditional Assamese condiment is a thrill for spice lovers, preserved in pungent mustard oil and fragrant spices.
For 16 servings
Prepare the Peppers (15 minutes)
Roast and Grind the Spices (5 minutes)
Temper the Oil and Mix (5 minutes)
An intensely fiery and aromatic pickle made from one of the world's hottest chilies, the Bhoot Jolokia. This traditional Assamese condiment is a thrill for spice lovers, preserved in pungent mustard oil and fragrant spices.
This indian recipe takes 30 minutes to prepare and yields 16 servings. At 136.78 calories per serving with 0.61g of protein, it's a moderately challenging recipe perfect for side or condiment.
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Add Vinegar and Store (5 minutes)
Add 1/4 cup of peeled and roughly chopped garlic cloves along with the peppers for an extra layer of pungent flavor.
Replace the white vinegar with an equal amount of fresh lemon or lime juice for a brighter, citrusy tang.
Incorporate small, diced pieces of raw green mango or carrot for added texture, crunch, and to help balance the intense heat.
Instead of grinding the spices, you can use 3 tablespoons of whole 'Panch Phoron' (Bengali five-spice blend) for a different aromatic profile.
The high concentration of capsaicin in Bhoot Jolokia peppers is known to temporarily boost metabolism and increase fat burning.
Chili peppers, turmeric, and mustard oil are packed with antioxidants that help combat oxidative stress and cellular damage in the body.
Capsaicin and curcumin (from turmeric) are potent anti-inflammatory compounds that may help reduce inflammation in the body.
Spices used in the pickle, such as fennel seeds and asafoetida, are traditionally used in Indian cuisine to aid digestion and prevent bloating.
One tablespoon (approx. 23g) of Bhoot Jolokia Achar contains around 133 calories, primarily from the mustard oil. Since it's used in very small quantities, its caloric contribution to a meal is minimal.
In moderation, it can be. The active compound in the chili, capsaicin, has been linked to metabolism-boosting and anti-inflammatory benefits. However, it is high in oil and salt, so it should be consumed sparingly as a condiment, not a main dish.
If prepared correctly with no moisture and stored in a sterilized, airtight jar, this pickle can last for over a year at room temperature in a cool, dark place. Always use a clean, dry spoon to prevent contamination.
Bitterness in this pickle is almost always caused by over-roasting or burning the fenugreek seeds (methi dana). It's crucial to roast them on low heat only until they are fragrant and slightly change color.
Heating mustard oil to its smoking point is a traditional technique that mellows its sharp, pungent flavor, making it more palatable while retaining its preservative qualities. It's important to let it cool down before adding it to the spices to prevent them from burning.
Yes, you can use this recipe with other hot peppers like Habanero or Scotch Bonnet. However, the unique, smoky flavor and intense heat profile of the Bhoot Jolokia is what makes this specific pickle famous.
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