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An intensely fiery and aromatic pickle made from the legendary Bhut Jolokia, or ghost pepper. This North-Eastern Indian condiment is packed with pungent mustard oil and a blend of traditional pickling spices, delivering a powerful kick of heat and flavor.
For 100 servings
Prepare the Peppers
Toast and Grind Spices
Temper the Mustard Oil
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An intensely fiery and aromatic pickle made from the legendary Bhut Jolokia, or ghost pepper. This North-Eastern Indian condiment is packed with pungent mustard oil and a blend of traditional pickling spices, delivering a powerful kick of heat and flavor.
This indian recipe takes 30 minutes to prepare and yields 100 servings. At 21.87 calories per serving with 0.1g of protein, it's a moderately challenging recipe perfect for side.
Combine Ingredients
Mature and Store the Pickle
Add 1/4 cup of thinly sliced garlic along with the peppers in Step 4 for an extra layer of pungent flavor.
Incorporate 2 tablespoons of finely julienned ginger with the peppers to add a warm, zesty note.
To reduce the intense heat, mix the Bhut Jolokia with an equal amount of a milder red chili, like Kashmiri or Bydagi.
Add 1 tablespoon of powdered jaggery (gur) when mixing all the ingredients to create a subtle sweet and spicy flavor profile.
Bhut Jolokia is loaded with capsaicin, a compound known for boosting metabolism, providing pain relief, and exhibiting anti-inflammatory effects.
Spices like turmeric and mustard seeds, along with capsaicin from the peppers, contain powerful anti-inflammatory agents that can help combat inflammation in the body.
The blend of spices, including fennel seeds and asafoetida, has traditionally been used in Indian cuisine to support digestion and alleviate issues like bloating and gas.
This homemade pickle uses natural preservatives like salt, oil, and vinegar, making it a healthier alternative to store-bought versions that may contain artificial additives.
When stored properly in a sterilized, airtight glass jar in a cool, dry place, it can last for up to a year. The salt, vinegar, and oil act as natural preservatives. Refrigeration can extend its life even further.
In moderation, it can be. Bhut Jolokia is rich in capsaicin, which has metabolism-boosting and anti-inflammatory properties. The spices used also offer various health benefits. However, it is high in sodium and oil, so it should be consumed in very small quantities.
A single 1 tsp serving (about 6g) contains approximately 25-30 calories, primarily from the mustard oil.
You can reduce the heat by carefully removing all the seeds and the white pith from the peppers before chopping. You can also mix in a less spicy variety of chili to dilute the overall heat level.
Spoilage is almost always caused by moisture. Ensure that the peppers, jar, and all utensils are completely dry. Always use a clean, dry spoon to serve the pickle. The layer of oil on top also helps prevent spoilage.
For authentic North-Eastern Indian flavor, pungent mustard oil is essential. While you can technically use other oils like sesame or sunflower oil, it will significantly change the taste and character of the pickle.