Kesa Jolokia
A fiery and pungent Assamese chutney made from fresh green ghost peppers, garlic, and sharp mustard oil. This raw pickle is a flavor explosion and a must-try for spice lovers, perfect with rice and dal.
For 8 servings
Prepare Ingredients (5 mins)
- IMPORTANT: Put on disposable kitchen gloves before handling the Bhut Jolokia to prevent severe skin irritation.
- Wash the chilies thoroughly under running water and pat them dry. Carefully remove and discard the stems.
- Peel the garlic cloves.
Pound the Paste (3 mins)
- Place the de-stemmed chilies and peeled garlic cloves into a stone mortar and pestle (sil-batta).
- Pound them together with firm, steady strokes until you achieve a coarse, rustic paste.
- Avoid grinding it into a fine, smooth paste to maintain the traditional texture.
Combine and Rest (2 mins)
- Carefully scrape the chili-garlic paste from the mortar into a clean, dry glass bowl or jar.
- Pour in the pungent mustard oil and sprinkle the salt over the paste.
- Stir vigorously with a spoon until everything is well combined.
- Let the chutney rest at room temperature for at least 15-20 minutes before serving. This allows the sharp, pungent flavors to meld together.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always wear gloves when handling Bhut Jolokia. The capsaicin can cause a severe burning sensation on the skin.
- 2A traditional stone mortar and pestle (sil-batta) yields the best texture. A small food processor can be used, but pulse carefully to avoid a watery paste.
- 3The pungent, sharp flavor of raw mustard oil is essential for this recipe's authenticity. Do not substitute with other oils.
- 4This chutney is extremely spicy. Start by serving a very small amount, about 1/4 teaspoon, mixed with a mouthful of rice.
- 5For a slightly milder (but still very hot) version, you can carefully slit the chilies and remove the seeds and white pith before pounding.
- 6Store in a clean, airtight glass jar in the refrigerator. It stays fresh for up to 10 days.
Adapt it for your goals.
Add Bamboo Shoot
For a regional variation, add 1 tablespoon of finely chopped fermented bamboo shoot (khorisa) to the paste. This adds a unique sour and pungent flavor.
Add a Sour NoteAdd a Sour Note
Squeeze a few drops of fresh lime juice or kaji nemu (Assam lemon) juice into the finished chutney for a tangy kick that cuts through the spice.
Smoked FlavorSmoked Flavor
Lightly fire-roast the ghost peppers and garlic over an open flame until the skin is slightly charred before pounding. This will impart a deep, smoky flavor to the chutney.
Why this is on our healthy list.
Metabolism Booster
The high concentration of capsaicin in Bhut Jolokia peppers can provide a temporary boost to your metabolism and may aid in fat burning.
Rich in Allicin
Raw garlic is a potent source of allicin, a powerful compound known for its antibacterial, antiviral, and immune-boosting properties.
Anti-Inflammatory Properties
Both capsaicin from the chilies and compounds found in cold-pressed mustard oil possess anti-inflammatory effects, which can help reduce inflammation in the body.
Frequently asked questions
One serving of Kesa Jolokia (about half a tablespoon) contains approximately 45-55 calories, almost entirely from the mustard oil.