Raja Mircha Chutney
An authentic vegetarian recipe from Nagaland, India
Cook Time
15 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
4piece Bhut jolokia (ghost pepper / raja mircha)
60g Fermented bamboo shoot (soibum)
30g Dried smoked fish (optional)
6piece Garlic cloves
15g Ginger
100g Tomatoes
5g Salt
15ml Oil
8 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wear gloves before handling bhut jolokia (ghost peppers) — they are among the hottest chillies in the world and can cause severe skin and eye irritation.
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Roast the ghost peppers directly over an open flame or in a dry pan, turning occasionally, until the skin is charred and blistered all over. This takes about 3–4 minutes and mellows the raw heat slightly.
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Roast the tomatoes in the same way until the skin is charred and the flesh is soft. Set aside.
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Roast the garlic cloves (unpeeled) in a dry pan until the skins are charred and the garlic is soft inside, about 4–5 minutes. Peel once cooled.
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If using dried smoked fish, briefly roast it over the flame for 1–2 minutes to enhance the smoky flavour.
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Rinse the fermented bamboo shoot under cold water to reduce excess sourness.
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Combine the roasted ghost peppers (stems removed), roasted tomatoes, roasted garlic, ginger, fermented bamboo shoot, and smoked fish (if using) in a stone mortar.
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Pound everything together into a coarse, chunky paste. Do not blend — the rough texture is traditional. Add salt and mix well.
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Heat oil in a small pan and briefly fry the chutney paste for 2 minutes to bring the flavours together. Serve at room temperature.
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Chef's Tips
Always wear gloves when handling bhut jolokia — the capsaicin can cause painful burns on skin and eyes that last for hours.
Charring the peppers and tomatoes over an open flame is essential; it adds a smoky depth that defines this Naga chutney.
Start with 2 ghost peppers if you are not accustomed to extreme heat; the chutney is traditionally very fiery.
This chutney is a staple condiment in Nagaland, served alongside rice and pork dishes; a tiny amount goes a long way.
About This Dish
Raja Mircha Chutney is a traditional vegetarian dish from Nagaland, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Always wear gloves when handling bhut jolokia — the capsaicin can cause painful burns on skin and eyes that last for hours. - Charring the peppers and tomatoes over an open flame is essential; it adds a smoky depth that defines this Naga chutney. - Start with 2 ghost peppers if you are not accustomed to extreme heat; the chutney is traditionally very fiery. - This chutney is a staple condiment in Nagaland, served alongside rice and pork dishes; a tiny amount goes a long way.
Category
Vegetarian
Cook Time
15 mins
Servings
4 servings
Difficulty
Easy