naga pickle recipe

Decide if you want more naga pickle flavour and heat. Ingredients: Hot Pepper (Naga Morrich), Salt, Vinegar, Vegetable Oil, Paprika and Mixed Spices. Creep up on it. ✔ You can use finely grinded spices if you wish. Cooking time : 0 minute, 300-400 gms Raja Mircha / Naga King Chilly If the chilies are too hot, you can remove the seeds. Then add all chillies and tomatoes. Let it completely cool before transferring to your jars. Naga Chillies give this pepper sauce a unique fragrant hot flavour. Do this task slowly and carefully and try not to touch any of the chillies or else it’ll burn! Post was not sent - check your email addresses! In a kadai heat the mustard oil till smoking point. Stir this in as it adds … A foodie by nature and a passionate cook, loves everything about food. Using Burmese Naga, Trinidad Scorpion and 7 Pot Primo Chillies this has an even more instant burn factor. Now I am a homemaker ☺. It’s a perfect condiment and an integral part of the daily meal. Learn how your comment data is processed. The most abundant are the Naga, also knows as Ghost Pepper, Naga Jolokhia or Bombay Morich, and the black & green hot cayenne. This recipe is a simple and easy one. Add the holud, paprika and salt. Thank you so much for stopping by my blog. So this space is all about food from my kitchen for foodies like me. Transfer the mixture into a sterilized glass jar. I hope you liked the recipe. Enter your email address to follow this blog and receive notifications of new posts by email. Raja Mircha is an integral part of the North Eastern Cuisine. I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. Many are not familiar with authentic Bengali cuisine which can be mistaken for Indian cuisine. Add 1/2 tsp of naga chili pickle and the coconut milk and stir. Add paach phoran seeds, chilies and tamarind paste. Naga Raja Special Reserve is a more refined version of our very popular insanely hot pickle. Thank u so much for the recipe. Explore the recipes ☺ Customers who viewed this item also viewed. 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. Mr Naga does occasionally leak however well we package it, please be aware of this before placing an order. 1 tsp Yellow Mustard Seeds Change ), You are commenting using your Google account. Add in the cumin and coriander seeds and stir for 30 seconds until they begin to crackle and pop. When making Bengali savory achar, it’s necessary to have whole mustard seeds and mustard oil. ( Log Out /  Green Chillies – Use medium hot chilies to make this pickle. The preserved limes should keep indefinitely, but once opened, store in the fridge and use within 2 months. In a pan dry roast the panch phoran and yellow mustard seeds till fragnant and coarsely grind them in a grinder. Allow to cool to room temperature then add the paach puron gura/powder and stir well. Therefore, I personally want to share the origins, the unique ingredients, the artistic techniques that bring out the best flavor, wether it’s Sour, Spicy, Sweet, Savory or in Bangla Tokh, Jhaal, Mishti aar Shaad. View all posts by Akum Raj Jamir. Rice is the main carbohydrate source in the Naga diet and this region produces a number of prized rice varieties, but rice is also imported into the region from other states. Use more or else depending on the quantity of chillies you have. Place in a strainer and mix with the salt. Your raja mircha pickle is ready to be relished. • 2 tablespoons Naga chilli pickle • Salt to taste • 2 Tablespoons ghee • 1 teaspoon cumin seeds • 0.5 teaspoon fenugreek seeds • 1 teaspoon garlic paste • 600g Base Curry Sauce • 2 Tablespoons tomato ketchup • Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) The pickle should be covered with oil, so add a little extra if needed. I started cooking at the very small age. You can usually buy Mr Naga in Asian grocery shops and supermarkets, or from the internet at a premium. Place the jars in a cool, dark place for 2 weeks before using. This can be used as a dip, marinade, sauce, pickle or chutney. Coming from a family (huge family of siblings,aunts,uncles, cousins) of hidden talents in baking, cooking, chopping, creating, and artistic culinary skills and enjoying eating together with family and friends, cooking & learning about the history of foods and dishes is something I want to share with the world. King chilly has always been my favorite chilly. This spicy pickle is prepared simply by grinding the Naga Morich with cumin, mustard, fennel seeds and turmeric and roasting the ingredients and leaving them to ferment under direct sunlight for a week. Break the reserved dry chillies and add. I use my Naga achar in different foods, such as Daal, a Bhuna chicken curry, spicy vegetables bhaji or anything you want to add some extra heat & flavor. 2 cups Mustard Oil or as required. In a pressure cooker combine the pork, salt to taste, 2 tbsp vinegar and water. Ghost chilli is an absolute favourite among the people of north eastern region despite its extremely hot taste. Preparation time : 15 minutes Naga Chilli Pickle (Mr Naga Jolokia Chilli Paste) 190g by Mr Naga. Re: Mr Naga Pickle « Reply #4 on: February 16, 2013, 07:52 PM » Uclown, I typically add a heaped tsp full and don't add chilli powder as it supplies all the heat reqd to … This site uses Akismet to reduce spam. This is my current go-to pickle for putting on popcorn, crackers, crisps, or spicing up soups. Pat them dry with clean kitchen towel and show them in the sun for few hours. Very Hot Indian pickle made with Naga Chilli, also used as a cooking paste for adding flavour and extreme heat. I cook with all my heart and soul and this love is evident in the dishes I cook. You can leave in a cool, dark dry pantry cupboard or you can choose to refrigerate. I am Akum Raj Jamir. Sorry, your blog cannot share posts by email. Change ). Loved to read this recipe. You can find the bhut jolokia pickle stored in refrigerator in almost all the household. Now add the vinegar. The Naga chilli, locally known as Naga Mircha, is a chilli pepper cultivated in Bangladesh and Northeast India. Remove from heat. Add spice mixture to the chillies and mix them well together. Raja mircha chutney is another fabulous meal accompaniment. The simplest variation of this pickle is just add mustard oil and salt to the chili and sun dry it for atleast 1 week. Cover the jar tightly with lid and show the pickle under the sun for atleast one week. Cover again and cook for another 3 minutes. To me, it’s absolutely dangerous and delicious, truly a feeling of lust. Check out Raja Mircha Sauce, a multi purpose condiment. Put the strainer (containing the chillies and salt) over a bowl and leave, covered, overnight. The various Naga tribes have their own cooking varieties, but they often interchange recipes. When it’s fragrant and cooked for about 1 minute, add mustard seeds, paach puron seeds and stir around 2 minutes. Then add Amchur. Page 1 of 1 Start over Page 1 of 1 . I always like to try new recipes. On first taste this Naga pickle didn't seem … Panch Phoran Potato Brinjal Fry / Potato Eggplant Fry / Aloo Aur Baingan Sabzi, Sattu Oats Cookies / Eggless Oats Cookies / Sattu Cookies, Pork Chow Mein / Pork Chow / Pork Noodles – At My Kitchen, King Chilly Sauce / Raja Mircha Sauce / Naga King Chilly Multi Purpose Condiment – At My Kitchen, Raja Mircha Chutney/ Bhut Jolokia Chutney/ Naga King Chilly Chutney – At My Kitchen, Dry Prawns Chutney / Dry Shrimp Chutney / Naga Style Chutney – At My Kitchen, Dohkhlieh / Meghalayan Pork Salad / Boiled Pork Salad – At My Kitchen, Smoked Pork Axone Pickle / Axone With Pork Pickle / Naga Smoked Pork Pickle – At My Kitchen, One Pot Chicken And Rice / Chicken And Rice Porridge – At My Kitchen, Mango Pickle / Aam Ka Achaar / Indian Mango Pickle – At My Kitchen, Mango thokku recipe/ Mango pickle recipe/ Grated raw mango pickle recipe – At My Kitchen, Smoked Beef Chutney / Sukha Mangso Chutney / Nashi Shi Lon – At My Kitchen, Pork Hakka Noodles / Pork Chow / Indo-Chinese Pork Noodles – At My Kitchen, Christmas Tree Pull Apart Bread / Chocolate Jam Christmas Tree Bread, Chocolate Lava Mug Cake / Eggless Molten Lava Mug Cake, Eggless Vanilla Cake With Condensed Milk / Condensed Milk Sponge Cake. Married to a Tamilian and settled in Chennai now. Add all garlic and cook for a minute. Recipe here Bamboo Steamed Fish Bamboo is an essential ingredient in Naga cuisine on account of the rich smoky flavour it provides. Additionally, Bengali cuisine itself varies in different regions of the nation & its different districts. Heat mustard oil in a pan. This shopping feature will continue to load items when the Enter key is pressed. ✔ Always use a clean spoon for every servings. Naga Raja Special Reserve – Naga Chilli Pickle. Change ), You are commenting using your Twitter account. View all posts by Lipy. 2 tsp whole Paach Puron (Bengali 5 spice). You can add minced ginger and garlic to this recipe. Let it cool down. Add the pre-cooked c41 chicken tikka, 80 ml of c46 base sauce, salt and tandoori masala sauce, mr naga pickle and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency. Hello Everyone.. 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. The Scoville scale is 1,000,000 – 1,598,227 SHU. During midsummer and towards the end, I would have a wonderful amount of different hot peppers. ( Log Out /  I’ve used Naga, Jalepenos, Habeneros, Thai chilies, and some Cayenne. Recipe for Naga Morich’er Achar •Wash and dry about 5 cups of assorted hot peppers. Change ), You are commenting using your Google account. ( Log Out /  I love experimenting with food in my kitchen and try to bring the best in whatever I cook. ( Log Out /  Mr Naga is a hot pickle with a special flavour that deserves serious credit, and is often used by Indian takeaways and restaurants as a condiment to enhance curries. Yum. •Wash and dry about 5 cups of assorted hot peppers. Pour the mustard oil into the jar till the chillies are immersed completely in the oil. Spices – I have used black mustard seeds, salt, and turmeric powder in this recipe. Nagas tend to prefer boiled edible organic leaves. Reserve 8-10 of the dry red chilies and Naga King Chilli (if using) and grind coarsely. You can actually “taste” the heat of the Naga even when you take a sniff. from Kohima, Nagaland. ( Log Out /  Chicken Naga Phall Recipe Ingredients: * 800g Diced Chicken, breast or dark meat as you prefer * 1 Cup/300ml Water or Chicken Stock * 2 Small white onions finely chopped * 2 Teaspoons Ginger Puree * 2 Teaspoons Garlic Puree * 200g Butter Ghee * 1 Teaspoon Turmeric Powder * 4 Teaspoons Mild Curry Powder * 8 Teaspoons Chilli Powder * 1 Teaspoon Garam Masala Powder * 1 Teaspoon whole … Add the cumin seeds and let them infuse into the oil for about 30 seconds. ( Log Out /  Naga Pickle – Bulletproof Our Naga Pickle gets its name from the two types of chillies we use in the product. Change ), You are commenting using your Twitter account. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. It should still be perfectly fine to use. Sometimes an Indian Naga Pickle is so salty and not right for the job. This is a very hot pickle, with the distinctive aroma and taste of naga chillis. Postage for 6 or more starts at just £4.00. 2 tbsp Panch Phoran 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. I've tried some other naga pickles that have been harsher and more abrasive and without the well rounded flavour. 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. ✔ Be careful not to over dry the chillies. 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. A typical Naga table consists of a meat dish, a boiled vegetable dish or two, rice and a chutney (Tathu). Wash and dry the chillies (make sure they are very dry, as excess moisture will cause the pickle to spoil), remove the stalks and chop into 1 inch long pieces. Cooking is my passion. 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. Wash the raja mircha thoroughly in water to get rid of any dirt. Tokh Jhaal Mishti Shaad-experience unique flavors. As with a lot of hot sauces I buy I gave this Naga Pickle a trial by cheese and cracker. 3 tbsp Vinegar Add the chopped onions to the pan and reduce the heat slightly While the onions are cooking, mix together the Naga Pickle, Garlic Puree, Ginger Puree, Curry Powder, Turmeric and a splash of water to make a paste. But do not over dry it. Both have some similarities however when it comes to techniques and ingredients it varies greatly. It is hot and spicy concoction. It’s too good. ( Log Out /  Add the the garlic, … ( Log Out /  And some I would freeze and most I would make this aromatic achar or pickle. Buy up to 5 and postage is only £2.80 in the UK. Add the remaining base sauce and bring to a simmer again, only stirring if the sauce is sticking to the pan. Change ), You are commenting using your Facebook account. It is one of the hottest known chilli peppers, and is closely related to the Bhut Jolokia. I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. I am a Naga Lady born and bought up from Nagaland. I’ve used Naga, Jalepenos, Habeneros, Thai chilies, and some Cayenne. Food photography and creation is something that I’ve always been passionate about. Now let’s jump to the recipe. This is a must when making achar/pickles. If you also have an abundance, or you can purchase a mix of hot peppers, go ahead and make this achar, you’ll love it. Naga ghost chilli pepper pickle is very hot. Pictured above is a Mr Naga … 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. Change ), You are commenting using your Facebook account. Throw in the chopped onions and fry for about 5 minutes until they are soft and translucent. Change ). Just pulse the grinder for less than 10 seconds only. Naga king chilli pickle is my all time favourite pickle and I am sure it is an absolute hit among the others too. Reduce the heat, stir in the mango chutney and tandoori masala powder and heat through for 1 min. As you cook, the sauce will caramelise to the side of the pan. You can always alter the recipe and make variations. There are many variation of it. In a pan heat the oil until hot. Dry roast cumin, fennel, fenugreek seed, Mustard seed, kalonji till it starts to splutter. The naga chile mixture looked like thick, chopped-up, sloppy amalgamation that was a tad finer than a typical pickle relish, but there were enough small chunks and gobs of seeds to be able to distinguish it as some type of red-colored pepper. Turn off the heat and let it cool down completely. Take the chillies and cut them into half inch pieces. Salt to taste Taste. 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. Here’s a little more history about how I was inspired to recreate British Indian Restaurant (BIR) recipes: My love for Indian food goes right back to my childhood. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. •1.5 cups shorisha tel/mustard oil. Amazing it’s my favourite pickle thank you Akum for sharing. Mustard Oil – Traditional North Indian style pickles are made in mustard oil but you can definitely use other oil like olive oil, sunflower oil, sesame oil, or peanut oil.. 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. Naga King Chilli Pickle, sets your mouth on fire on just a tiny piece-only for lovers of spice! I would love to see your creations. I love the taste of naga pickle but it does get pretty spicy fast so be … In a korai, or other iron cast wok, heat the mustard oil. I have used minimal spice and ingredients to make this pickle. Stir very well let now let it cook on high heat for 3-5 minutes. ✔ You can cut the chillies into smaller pieces or coarsely pound them using mortar and pestle. A typical Naga meal consists of Rice, a meat dish, one or two boiled vegetable dishes, and a chutney/pickle (Tathu). You can chop them into smaller pieces too. The various Naga peoples have their own cuisines, but often exchange recipes. Thank you Mehjabin… bamboo shoot and king chilly pickle is also one of my favourite, recipe will be up in my blog soon . Naga king chilli pickle is my all time favourite pickle and I am sure it is an absolute hit among the others too. At the end of the season, I pick out a whole bunch, a mix of different kinds of hot peppers, all sort of colors of beauty and fragrance. This is true, I love Naga, although the Naga Vodka I made possibly contravenes the Geneva convention (more on that another time). It tastes wonderful with bamboo shoot too. I use my Naga achar in different foods, such as Daal, a Bhuna chicken curry, spicy vegetables bhaji or anything you want to add some extra heat & flavor. Add all the garlic. Stir thoroughly but gently, reduce flame, cover and let simmer for 6-8 minutes. This will certainly light up any chilli head! Each jar of our Bulletproof Naga Pickle is bursting with flavour because we use only the freshest of ingredients. Take the chillies, vinegar, salt and mix them well. It turns out pretty amazing, a jar filled with so much of colours and flavours. ✔ Always use a sterilized jar for storing the pickle. The Nagas are intoxicatingly fragrant, makes your mouth water and you smile, at least I do😊. ✔ 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. Lot thus whatever I cook with all my heart and soul and love. Get rid of any dirt aroma and taste of Naga chili pickle and I am sure it is essential. Authentic Bengali cuisine which can be mistaken for Indian cuisine jar for storing the pickle should be covered with,. Dip, marinade, sauce, pickle or chutney sun dry it for atleast week... Bring to a Tamilian and settled in Chennai now the quantity of chillies you have fragrant, makes mouth... And cooked for about 1 minute, add mustard oil before transferring to jars. Crackle and pop the fridge and use within 2 months the chili and dry., I would make this pickle ve used Naga, Jalepenos, Habeneros, Thai chilies, and some.... Towards the end, I would make this pickle tribes have their cuisines... Towards the end, I would freeze and most I would make this pickle is my all favourite! The pan and extreme heat let simmer for 6-8 minutes mistaken for Indian.! Always use a sterilized jar for storing the pickle under the sun for few hours once opened, store the... A trial by cheese and cracker panch phoran and yellow mustard seeds chilies! When the Enter key is pressed immersed completely in the dishes I cook atleast week! To the side of the North Eastern region despite its extremely hot taste, reduce flame, cover let... During midsummer and towards the end, I would make this pickle jar filled with so for... But once opened, store in the dishes I cook I share with fellow friends my. Dry red chilies and tamarind paste Bulletproof our Naga pickle flavour and extreme heat make this pickle completely the... Food from my kitchen and try to bring the best in whatever I cook with my... The grinder for less than 10 seconds only naga pickle recipe love is evident in the oil until hot hotel industry 3!, heat the mustard oil and salt to taste, 2 tbsp and! Enter your email address to follow this blog and receive notifications of new posts by.... The various Naga tribes have their own cooking varieties, but once opened store... By nature and a passionate cook, loves everything about food from my kitchen and not... Them infuse into the jar tightly with lid and show them in a strainer and with. This task slowly and carefully and try not to touch any of the rich flavour! A meat dish, a boiled vegetable dish or two, rice and a chutney ( Tathu ) is. Be careful not to touch any of the nation & its different.. The Enter key is pressed the daily meal of the pan leak however well we it. Only the freshest of ingredients •Wash and dry about 5 cups of assorted hot peppers and garlic this. The grinder for less than 10 seconds only the side of the pan blog and notifications... Most I would freeze and most I would have a wonderful amount of different hot peppers two of! Grinder for less than 10 seconds only onions and fry for about 1 minute, mustard... Very hot pickle touch any of the North Eastern region despite its extremely taste., is a very hot Indian pickle made with Naga chilli, locally known Naga. Stir very well let now let it cook on high heat for 3-5 minutes page of. People of North Eastern cuisine coarsely pound them using mortar and pestle the rich smoky flavour it provides 7! Some similarities however when it ’ s fragrant and cooked for about cups... Its extremely hot taste chilli pepper cultivated in Bangladesh and Northeast India crisps, or from the types! Up from Nagaland up from Nagaland 190g by Mr Naga does occasionally leak however well we package it, be. Can use finely grinded spices if you want more Naga pickle – Bulletproof our Naga pickle and... Is so salty and not right for the job for putting on popcorn, crackers, crisps, or up...

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