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An intensely fiery and pungent chutney from Northeast India made with the legendary Bhoot Jolokia, or ghost pepper. This simple, raw blend with garlic and mustard oil is a thrilling condiment for brave spice lovers, perfect with rice, grilled meats, or momos.
For 8 servings
Safety First: Before you begin, put on disposable kitchen gloves. Bhoot Jolokia peppers are extremely potent and the oils can cause severe skin irritation. Avoid touching your face, especially your eyes, throughout the process.
Prepare the Ingredients: Wash the Bhoot Jolokia peppers thoroughly and carefully remove the stems. Peel the garlic cloves and the ginger. Roughly chop the ginger to help with blending.
Blend the Paste: In a small blender, food processor, or a traditional mortar and pestle, combine the de-stemmed peppers, garlic cloves, chopped ginger, white vinegar, and salt. Do not add any water.
Create the Chutney: Blend the ingredients until you achieve a coarse or smooth paste, according to your preference. You may need to scrape down the sides of the blender a few times to ensure everything is evenly incorporated.
Add Mustard Oil: Transfer the blended paste to a clean, sterilized glass jar. Pour the mustard oil over the paste and stir thoroughly with a clean spoon until it's fully mixed in. The oil is crucial for flavor and preservation.
Rest and Serve: Seal the jar tightly and let the chutney rest in the refrigerator for at least 4-5 hours, or preferably overnight. This allows the flavors to meld and mature. Serve in very small quantities as a side with rice, dal, or grilled dishes.
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An intensely fiery and pungent chutney from Northeast India made with the legendary Bhoot Jolokia, or ghost pepper. This simple, raw blend with garlic and mustard oil is a thrilling condiment for brave spice lovers, perfect with rice, grilled meats, or momos.
This indian recipe takes 10 minutes to prepare and yields 8 servings. At 55.5 calories per serving with 0.36g of protein, it's a beginner-friendly recipe perfect for side.
Lightly roast the ghost peppers and garlic cloves over an open flame or on a dry tawa until they have some black char spots. This adds a wonderful smoky depth to the chutney.
To reduce the intense heat, you can add one small, deseeded ripe tomato to the blender. This will dilute the spiciness and add a slight tang.
Substitute the white vinegar with an equal amount of fresh lime juice for a brighter, citrusy note.
For a traditional Naga-style chutney, you can add a small piece of fermented bamboo shoot (akhuni) during blending for a unique, pungent, and umami flavor.
The high concentration of capsaicin in Bhoot Jolokia peppers can temporarily increase metabolic rate, helping the body burn calories more efficiently.
Garlic and ginger are potent sources of antioxidants, which help protect the body against cellular damage caused by free radicals.
Capsaicin has analgesic properties and is known to help reduce certain types of pain by desensitizing sensory receptors in the body.
Both garlic and ginger possess powerful antimicrobial and antiviral properties that can help support a healthy immune system.
In moderation, yes. The primary ingredient, the ghost pepper, contains capsaicin, which is linked to boosting metabolism and providing pain relief. Garlic and ginger offer anti-inflammatory and immune-boosting benefits. However, its extreme spiciness can cause digestive discomfort for some individuals, so it should be consumed in very small quantities.
One tablespoon (approx. 16g) of this chutney contains around 45-55 calories, with most of the calories coming from the mustard oil. It is low in carbohydrates and protein.
It is crucial to wear disposable gloves. Avoid touching your skin, eyes, or any other sensitive areas. Work in a well-ventilated area to avoid inhaling the fumes, especially if you are roasting them. Wash your hands, cutting board, and knife thoroughly with soap and water after handling.
When stored in a sterilized, airtight glass jar in the refrigerator, this chutney can last for 3 to 4 weeks. The mustard oil and vinegar act as natural preservatives.
Yes, you can. You will need to rehydrate the dried peppers by soaking them in warm water for about 20-30 minutes until they are soft. Use the soaked peppers (and discard the water) as you would the fresh ones. The flavor will be slightly smokier and less fruity.
If the finished chutney is too hot, you can blend in a small amount of roasted tomato paste, a squeeze of lime juice, or even a little plain yogurt (if consuming immediately) to temper the heat. For the next batch, consider using fewer peppers or adding a tomato from the start.