Raja Mircha is an integral part of the North Eastern Cuisine. Raja Mircha in Nagamese and bhut 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.
Ghost chilli is an absolute favourite among the people of north eastern region despite its extremely hot taste. This chilly is not available through out the year so people preserve it in the form of pickle or sun dried so that they can relish throughout the year untill the next season arrives.
You can find the bhut jolokia pickle stored in refrigerator in almost all the household. It’s a perfect condiment and an integral part of the daily meal.
Naga king chilly is used in many dishes of naga cuisine like in chutneys, curries, meat & fish dishes and meat pickles like Pork Pickle and Naga Beef Pickle. Raja mircha chutney is another fabulous meal accompaniment. There are many variation of it. Check out Raja Mircha Sauce, a multi purpose condiment. This can be used as a dip, marinade, sauce, pickle or chutney. It is hot and spicy concoction.
This recipe is a simple and easy one. I have used minimal spice and ingredients to make this pickle. You can always alter the recipe and make variations. You can add minced ginger and garlic to this recipe. The simplest variation of this pickle is just add mustard oil and salt to the chili and sun dry it for atleast 1 week. It turns out pretty amazing, a jar filled with so much of colours and flavours.
Naga king chilli pickle is my all time favourite pickle and I am sure it is an absolute hit among the others too. So ghost chilli lovers please do try this simple yet flavorful recipe and dont forget to share your thoughts about the recipe with me too.
✔ It is important to sun dry the chillies, this is to get rid of the moisture and just to wilt the chillies a little bit.
✔ Be careful not to over dry the chillies.
✔ You can use finely grinded spices if you wish.
✔ You can cut the chillies into smaller pieces or coarsely pound them using mortar and pestle.
✔ Always use a sterilized jar for storing the pickle.
✔ Always use a clean spoon for every servings.
Well, if you make this raja mircha pickle, 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.
Preparation time : 15 minutes
Cooking time : 0 minute
300-400 gms Raja Mircha / Naga King Chilly
1 tsp Yellow Mustard Seeds
2 tbsp Panch Phoran
3 tbsp Vinegar
Salt to taste
2 cups Mustard Oil or as required
Wash the raja mircha thoroughly in water to get rid of any dirt. Pat them dry with clean kitchen towel and show them in the sun for few hours. But do not over dry it.
In a kadai heat the mustard oil till smoking point. Turn off the heat and let it cool down completely.
In a pan dry roast the panch phoran and yellow mustard seeds till fragnant and coarsely grind them in a grinder. Just pulse the grinder for less than 10 seconds only.
Take the chillies and cut them into half inch pieces. You can chop them into smaller pieces too. Take the chillies, vinegar, salt and mix them well.
Add spice mixture to the chillies and mix them well together.
Transfer the mixture into a sterilized glass jar.
Pour the mustard oil into the jar till the chillies are immersed completely in the oil.
Cover the jar tightly with lid and show the pickle under the sun for atleast one week. Your raja mircha pickle is ready to be relished.
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.