Kesa Jolokia
A fiery and pungent Assamese chutney made from fresh green ghost peppers, garlic, and sharp mustard oil. This raw pickle is a flavor explosion and a must-try for spice lovers, perfect with rice and dal.
For 8 servings
Prepare Ingredients (5 mins)
1.IMPORTANT: Put on disposable kitchen gloves before handling the Bhut Jolokia to prevent severe skin irritation.2.Wash the chilies thoroughly under running water and pat them dry. Carefully remove and discard the stems.3.Peel the garlic cloves.Pound the Paste (3 mins)
1.Place the de-stemmed chilies and peeled garlic cloves into a stone mortar and pestle (sil-batta).2.Pound them together with firm, steady strokes until you achieve a coarse, rustic paste.3.Avoid grinding it into a fine, smooth paste to maintain the traditional texture.Combine and Rest (2 mins)
1.Carefully scrape the chili-garlic paste from the mortar into a clean, dry glass bowl or jar.2.Pour in the pungent mustard oil and sprinkle the salt over the paste.3.Stir vigorously with a spoon until everything is well combined.4.Let the chutney rest at room temperature for at least 15-20 minutes before serving. This allows the sharp, pungent flavors to meld together.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always wear gloves when handling Bhut Jolokia. The capsaicin can cause a severe burning sensation on the skin.
- 2A traditional stone mortar and pestle (sil-batta) yields the best texture. A small food processor can be used, but pulse carefully to avoid a watery paste.
- 3The pungent, sharp flavor of raw mustard oil is essential for this recipe's authenticity. Do not substitute with other oils.
- 4This chutney is extremely spicy. Start by serving a very small amount, about 1/4 teaspoon, mixed with a mouthful of rice.
- 5For a slightly milder (but still very hot) version, you can carefully slit the chilies and remove the seeds and white pith before pounding.
- 6Store in a clean, airtight glass jar in the refrigerator. It stays fresh for up to 10 days.
Adapt it for your goals.
Add Bamboo Shoot
For a regional variation, add 1 tablespoon of finely chopped fermented bamboo shoot (khorisa) to the paste. This adds a unique sour and pungent flavor.
Add a Sour NoteAdd a Sour Note
Squeeze a few drops of fresh lime juice or kaji nemu (Assam lemon) juice into the finished chutney for a tangy kick that cuts through the spice.
Smoked FlavorSmoked Flavor
Lightly fire-roast the ghost peppers and garlic over an open flame until the skin is slightly charred before pounding. This will impart a deep, smoky flavor to the chutney.
Why this is on our healthy list.
Metabolism Booster
The high concentration of capsaicin in Bhut Jolokia peppers can provide a temporary boost to your metabolism and may aid in fat burning.
Rich in Allicin
Raw garlic is a potent source of allicin, a powerful compound known for its antibacterial, antiviral, and immune-boosting properties.
Anti-Inflammatory Properties
Both capsaicin from the chilies and compounds found in cold-pressed mustard oil possess anti-inflammatory effects, which can help reduce inflammation in the body.
Frequently asked questions
One serving of Kesa Jolokia (about half a tablespoon) contains approximately 45-55 calories, almost entirely from the mustard oil.
