It is hot and spicy concoction. Then add Amchur. You can always alter the recipe and make variations. Remove from heat. 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. Reserve 8-10 of the dry red chilies and Naga King Chilli (if using) and grind coarsely. 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. 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. Change ). ( Log Out /  2 tsp whole Paach Puron (Bengali 5 spice). In a pan dry roast the panch phoran and yellow mustard seeds till fragnant and coarsely grind them in a grinder. 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. Change ), You are commenting using your Google account. I cook with all my heart and soul and this love is evident in the dishes I cook. This is a must when making achar/pickles. Cooking time : 0 minute, 300-400 gms Raja Mircha / Naga King Chilly This can be used as a dip, marinade, sauce, pickle or chutney. The various Naga peoples have their own cuisines, but often exchange recipes. A typical Naga table consists of a meat dish, a boiled vegetable dish or two, rice and a chutney (Tathu). You can usually buy Mr Naga in Asian grocery shops and supermarkets, or from the internet at a premium. It should still be perfectly fine to use. Cover the jar tightly with lid and show the pickle under the sun for atleast one week. Postage for 6 or more starts at just £4.00. You can actually “taste” the heat of the Naga even when you take a sniff. Put the strainer (containing the chillies and salt) over a bowl and leave, covered, overnight. Now add the vinegar. 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. And some I would freeze and most I would make this aromatic achar or pickle. I have used minimal spice and ingredients to make this pickle. ( Log Out /  Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Both have some similarities however when it comes to techniques and ingredients it varies greatly. I started cooking at the very small age. Now let’s jump to the recipe. Customers who viewed this item also viewed. Thank u so much for the recipe. This is my current go-to pickle for putting on popcorn, crackers, crisps, or spicing up soups. •1.5 cups shorisha tel/mustard oil. 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. King chilly has always been my favorite chilly. Add in the cumin and coriander seeds and stir for 30 seconds until they begin to crackle and pop. Very Hot Indian pickle made with Naga Chilli, also used as a cooking paste for adding flavour and extreme heat. The most abundant are the Naga, also knows as Ghost Pepper, Naga Jolokhia or Bombay Morich, and the black & green hot cayenne. Enter your email address to follow this blog and receive notifications of new posts by email. Ghost chilli is an absolute favourite among the people of north eastern region despite its extremely hot taste. ✔ Be careful not to over dry the chillies. Add all the garlic. 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 … Buy up to 5 and postage is only £2.80 in the UK. 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. 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. A typical Naga meal consists of Rice, a meat dish, one or two boiled vegetable dishes, and a chutney/pickle (Tathu). Naga King Chilli Pickle, sets your mouth on fire on just a tiny piece-only for lovers of spice! from Kohima, Nagaland. The various Naga tribes have their own cooking varieties, but they often interchange recipes. Pat them dry with clean kitchen towel and show them in the sun for few hours. The pickle should be covered with oil, so add a little extra if needed. Sorry, your blog cannot share posts by email. 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. Dry roast cumin, fennel, fenugreek seed, Mustard seed, kalonji till it starts to splutter. Nagas tend to prefer boiled edible organic leaves. A foodie by nature and a passionate cook, loves everything about food. Add the remaining base sauce and bring to a simmer again, only stirring if the sauce is sticking to the pan. I am Akum Raj Jamir. Do this task slowly and carefully and try not to touch any of the chillies or else it’ll burn! ( Log Out /  This recipe is a simple and easy one. Many are not familiar with authentic Bengali cuisine which can be mistaken for Indian cuisine. The simplest variation of this pickle is just add mustard oil and salt to the chili and sun dry it for atleast 1 week. Stir very well let now let it cook on high heat for 3-5 minutes. Let it cool down. 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. In a pressure cooker combine the pork, salt to taste, 2 tbsp vinegar and water. I've tried some other naga pickles that have been harsher and more abrasive and without the well rounded flavour. If the chilies are too hot, you can remove the seeds. 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. Add 1/2 tsp of naga chili pickle and the coconut milk and stir. Explore the recipes ☺ So this space is all about food from my kitchen for foodies like me. Additionally, Bengali cuisine itself varies in different regions of the nation & its different districts. Take the chillies, vinegar, salt and mix them well. Change ), You are commenting using your Facebook account. ✔ You can use finely grinded spices if you wish. 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. Naga Raja Special Reserve – Naga Chilli Pickle. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. It’s a perfect condiment and an integral part of the daily meal. There are many variation of it. Married to a Tamilian and settled in Chennai now. Recipe here Bamboo Steamed Fish Bamboo is an essential ingredient in Naga cuisine on account of the rich smoky flavour it provides. I’ve used Naga, Jalepenos, Habeneros, Thai chilies, and some Cayenne. Naga ghost chilli pepper pickle is very hot. Yum. 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. ( Log Out /  I always like to try new recipes. Green Chillies – Use medium hot chilies to make this pickle. This is true, I love Naga, although the Naga Vodka I made possibly contravenes the Geneva convention (more on that another time). 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. Cooking is my passion. It is one of the hottest known chilli peppers, and is closely related to the Bhut Jolokia. Change ). Change ), You are commenting using your Google account. Change ), You are commenting using your Facebook account. As with a lot of hot sauces I buy I gave this Naga Pickle a trial by cheese and cracker. 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. To me, it’s absolutely dangerous and delicious, truly a feeling of lust. Transfer the mixture into a sterilized glass jar. 3 tbsp Vinegar 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. It turns out pretty amazing, a jar filled with so much of colours and flavours. 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. 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. 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