King Chilly Sauce, a multi purpose condiment. This Raja Mircha sauce is a multi purpose dish. This can be used as a dip, marinade, sauce, pickle or chutney. It is hot and spicy concoction.

Raja Mircha is the hottest chilly found in the many North Eastern States. Raja Mircha in Nagamese and bhoot jolokia in assamese finds a mention in Guinness Book Of World Records as the hottest chilly in the world, once upon a time it was known as the hottest chilly of the world.

You can also use it as a very spicy dip, as marinade, chutney, pickle or add it to your curries if you want a hot, hot grav. If you like hot and spicy stuff, believe me this will not disappoint you. The pungency level of this paste is very hot if had as is it though, if you use it in cooking it mellows down a little.

Read Raja Mircha Pickle

Raja Mircha Sauce (King Chilly Sauce), a marvelous creation to spice up your day and fill your palate with flavour. The relishing flavours, the appealing texture and the amazing aroma of Raja Mircha Sauce (King Chilly Sauce) is just mouth-watering.

This lip-smacking sauce is one of my signature recipe, an experiment with Naga king chilly which turned out amazing. Just a few basic ingredients along with the hero “King Chilly” and this amazing sauce is ready to be dished out and fill your palate with flavour.

MORE NAGA RECIPES YOU’LL LOVE, Click to view the recipes 👉 Naga Cuisine

Well, if you make this king chilly sauce, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations. Now let’s jump to the recipe.

If you are a king chilly fan please do try this recipe, I am sure you will love it and please don’t forget to share your thoughts about the recipe.

Preparation time : 5 mins
Cooking time : 15 mins
Serves :


Naga King Chilly – 6 (I have used dried one)
Tomato – 5 medium riped
Garlic – 10 cloves finely minced
Grounded Red chilly – 4 tbsp
Vinegar – 1 tbsp
Oil – ¼ cup
Salt to taste


Wash the dry Naga King Chilly with water and pat it dry.

Roughly chop the tomatoes. Add the Naga Chilly and the tomatoes in a grinder cup and grind it to a smooth paste. Keep aside.

Heat the oil in a pan. Reduce the flame and add the finely minced garlic and saute for a min.

Add the grounded red chilly and saute over low-medium heat for 2 mins stirring well continously.

Add the chilly tomato paste, salt and saute over medium heat for about 5-10 mins. Reduce the heat and add the vinegar and saute for 2-3 minutes on low flame. The oil will begin to float on the top, take off the heat.

Let it cool down completely. Store it in an air-tight jar or container and refrigerate it.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

❤ Akum

About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

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