Bhoot Jolokia Pickle
An intensely fiery and aromatic pickle made from the legendary ghost pepper. This traditional recipe balances extreme heat with pungent mustard oil and a blend of classic pickling spices. A tiny spoonful is enough to electrify any meal.
For 32 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Chilies (Safety First)
- b.Work in a well-ventilated area. Wear disposable gloves and consider safety glasses to protect from potent fumes and accidental splashes.
- c.Thoroughly wash the bhoot jolokia chilies and pat them completely dry with a clean kitchen towel. Any residual moisture can spoil the pickle.
- d.Carefully remove the stems from all the chilies. Roughly chop them into small, 1/4-inch pieces.
- 2
Step 2
- a.Create the Pickle Masala
- b.Place a dry, heavy-bottomed pan over low heat. Add the mustard seeds, fennel seeds, and fenugreek seeds.
- c.Dry roast the spices for 2-3 minutes, stirring constantly, until they release a fragrant aroma. Be careful not to let them burn.
- d.Remove the pan from the heat and let the roasted spices cool down completely.
- e.Transfer the cooled spices to a spice grinder or blender jar. Pulse a few times to create a coarse, textured powder.
- f.In a small bowl, combine this ground masala with the whole nigella seeds.
- 3
Step 3
- a.Temper the Oil and Combine Ingredients
- b.Pour the mustard oil into a separate pan and heat it over medium-high heat until it just reaches its smoking point. This process mellows its pungent flavor.
- c.Immediately turn off the heat and allow the oil to cool down until it is warm to the touch, but not hot (around 10-15 minutes).
- d.In a large, completely dry glass or ceramic mixing bowl, combine the chopped chilies, the prepared pickle masala, salt, turmeric powder, and asafoetida.
- e.Pour the warm mustard oil over the chili-spice mixture. Add the white vinegar.
- f.Using a dry spoon, mix everything thoroughly until all the chilies are evenly coated with oil and spices.
- 4
Step 4
- a.Jar and Mature the Pickle
- b.Carefully transfer the pickle mixture into a sterilized, completely dry glass jar with a wide mouth.
- c.Cover the mouth of the jar with a clean piece of muslin or cheesecloth, securing it with a rubber band or string. This allows moisture to escape while keeping dust out.
- d.Place the jar in direct sunlight for 5 to 7 consecutive days. The heat from the sun helps to mature the flavors and acts as a natural preservative.
- e.Gently shake or stir the jar with a clean, dry spoon once each day to ensure even mixing.
- f.After the sunning period, the pickle is ready. Replace the cloth with an airtight lid and store in a cool, dry place. It can last for up to a year if stored properly.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Extreme Caution: Bhoot Jolokia is one of the world's hottest peppers. Always wear gloves and work in a well-ventilated space. Avoid touching your face, especially your eyes.
- 2Dryness is Crucial: Ensure the chilies, jar, spoons, and mixing bowl are 100% dry to prevent mold and ensure a long shelf life.
- 3Use Glass Jars: Store pickles in glass or ceramic jars. Plastic can react with the oil and acids over time.
- 4Sunning is Key: The sunning process is vital for developing deep flavors and preserving the pickle. If you live in a climate without strong sun, you can mature it indoors in a warm spot for 2-3 weeks, shaking daily.
- 5Serve Sparingly: This pickle is incredibly potent. Start with a very small amount (less than 1/4 teaspoon) to accompany your meals.
- 6Always Use a Clean Spoon: To prevent contamination and spoilage, always use a clean, dry spoon when taking pickle from the jar.
Adapt it for your goals.
Add Garlic
Add 1/4 cup of peeled and lightly crushed garlic cloves along with the chilies for an extra layer of pungent flavor.
Milder VersionMilder Version
To reduce the intense heat, you can mix the bhoot jolokia with a milder chili, like red jalapeños or Kashmiri red chilies, in a 1:1 ratio.
Add TangAdd Tang
For a tangier pickle, you can add 1-2 tablespoons of lemon juice along with the vinegar.
Sweet and SpicySweet and Spicy
Incorporate 1 tablespoon of jaggery powder or brown sugar to the spice mix to balance the heat with a subtle sweetness.
Why this is on our healthy list.
Metabolism Booster
The high concentration of capsaicin in bhoot jolokia peppers can temporarily increase metabolic rate, helping the body burn calories more efficiently.
Potent Anti-inflammatory
Capsaicin is a powerful anti-inflammatory compound that may help reduce inflammation and pain associated with conditions like arthritis.
Rich in Antioxidants
The spices used, such as turmeric, fennel, and mustard seeds, are loaded with antioxidants that help combat oxidative stress and protect cells from damage.
Aids Digestion
Spices like fennel seeds, fenugreek, and asafoetida are traditionally used in Indian cuisine to promote healthy digestion, reduce gas, and prevent bloating.
Frequently asked questions
A 15g (1 tbsp) serving of Bhoot Jolokia Pickle contains approximately 45-55 calories, primarily from the mustard oil. Since it's used in very small quantities, its caloric impact on a meal is minimal.