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An intensely fiery and pungent chutney made from the legendary Bhut Jolokia, or ghost pepper. This simple recipe from Northeast India balances extreme heat with sharp garlic and smoky notes.
Prepare the chilies and aromatics. Put on disposable gloves before handling the chilies. This is very important to avoid skin irritation. Wash the Bhut Jolokia peppers and pat them completely dry. Remove the stems from all the peppers. Peel the garlic cloves and ginger.
Dry roast the peppers and garlic. Heat a small, dry skillet or pan over medium heat. Add the whole Bhut Jolokia peppers and garlic cloves to the hot pan. Dry roast for 3-4 minutes, turning occasionally, until they have light brown or black blisters on the skin. This step adds a lovely smoky flavor.
Grind the chutney. Let the roasted peppers and garlic cool for a minute. Transfer them to a small grinder, blender, or food processor. Add the chopped ginger, salt, and white vinegar. Blend into a coarse or smooth paste, according to your preference. Do not add water.
Finish and store the chutney. Scrape the chutney paste into a clean, dry, sterilized glass jar. Pour the mustard oil over the paste. Mix everything together well with a clean spoon until the oil is incorporated. Seal the jar tightly and let it sit at room temperature for at least 24 hours for the flavors to mature before using. Refrigerate after opening.
An intensely fiery and pungent chutney made from the legendary Bhut Jolokia, or ghost pepper. This simple recipe from Northeast India balances extreme heat with sharp garlic and smoky notes.
This indian recipe takes 15 minutes to prepare and yields 8 servings. At 71.24 calories per serving with 0.36g of protein, it's a beginner-friendly recipe perfect for side.
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For a sharper, fresher taste, skip the roasting step. Simply grind the raw peppers, garlic, and ginger together with the other ingredients.
To reduce fat and sodium, you can decrease the mustard oil to 2 tablespoons and salt to 3/4 teaspoon. Note that this will reduce its shelf life.
If fresh ghost peppers are unavailable, use dried ones. Soak 8-10 dried Bhut Jolokia peppers in warm water for 30 minutes, then drain and proceed with the recipe.
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