Raja Mircha Chutney/ Bhut Jolokia Chutney/ Naga King Chilly Chutney

Sharing a very simple and easy naga style chutney – Raja Mircha Chutney made with raja mircha aka king chilli and tomato. This is a boiled version and not roasted version. Raja mircha chutney is a die for condiment and a very popular chutney in Nagaland.

There are many different types of king chilly chutney made by the naga households, both with fresh and dried ghost pepper. We make with axone (fermented soya bean), naga garlic, dry fish to name a few.

Bhut Jolokia is used widely in Northeastern cuisine, especially in pork, chicken and fish recipes or is eaten as pickled, chutney or just eaten raw along with meals. This chilli can be credited for adding that extra bit of zest to the cuisine of this region. The king chilly is known for its pungency and aroma. It is known by many names in northeast India: raja mircha in Nagaland, bhut jolokia in Assam, umorok in Manipur.

This Naga king chilly has a short shelf life, and it rots easily if water hits it. Since the king chilly is not available in abundance through out the year, people buy in huge quantities during peak season and preserve it by drying it and making king chilly pickle, raja mircha sauce/dip etc.

The recipe is that simple that it is ready in just two simple process and is ready under 15 minutes. Just add the ingredients in a pot and boil them till water is evaporated. Mash them together and voila your spicy and hot chutney is ready to be devoured with the meal.

I have used the dried ghost chilli for making this chutney. This is a non-vegetarian version since dry fish is also in the chutney. Adding dry fish is totally optional and you can skip it if you dont like it. 2-3 garlic cloves can be added while mashing the boiled chilly and tomato. The garlic gives a very nice aroma and flavour to the chutney. I love add few onion slices just before serving.

So do try this easy recipe of bhut jolokia chutney and share your thoughts about the recipe with me.

More North East Indian Cuisine recipes you’ll love 👉 North East India Cuisine

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

Preparation time: 2 minutes
Cooking time: 10-12 minutes
Serves: 4

Ingredients to make Raja Mircha Chutney:

2 dried raja Mircha
2 tomatoes
1 small dry fish (optional)
2-3 garlic cloves (optional)
Salt to taste
1 cup water

How to make raja mircha chutney:

In a pot add the water, raja mircha, dry fish, tomatoes cut into halves. Bring to a boil and cook till the water is evaporated completely.

Mash all the ingredients together well. Add garlic at this point if using.

Mix well and serve.

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

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