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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)
Pound the Paste (3 mins)
Combine and Rest (2 mins)
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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.
This indian recipe takes 10 minutes to prepare and yields 8 servings. At 53.87 calories per serving with 0.32g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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.
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.
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.
The high concentration of capsaicin in Bhut Jolokia peppers can provide a temporary boost to your metabolism and may aid in fat burning.
Raw garlic is a potent source of allicin, a powerful compound known for its antibacterial, antiviral, and immune-boosting 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.
One serving of Kesa Jolokia (about half a tablespoon) contains approximately 45-55 calories, almost entirely from the mustard oil.
In moderation, yes. It's rich in capsaicin from the ghost peppers, which has anti-inflammatory properties, and allicin from the raw garlic, known for its immune-boosting effects. However, its extreme spiciness can cause digestive discomfort for some individuals.
Store it in a clean, dry, airtight glass jar in the refrigerator. It will stay fresh for up to 10 days. The mustard oil acts as a natural preservative.
To slightly reduce the heat, you can carefully remove the seeds and the white pith from the chilies before pounding. However, the dish is inherently extremely hot. Always start with a very small amount.
It is traditionally served as a potent condiment with a simple Assamese meal of rice (bhaat), dal (dail), and a vegetable stir-fry (bhaji). A tiny amount is mixed with each mouthful of rice to add a burst of heat and flavor.
While a mortar and pestle is traditional and gives the best texture, you can use a small food processor or chopper. Use short pulses to avoid turning the mixture into a watery, fine paste. The goal is a coarse, rustic texture.