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.
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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
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.
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