Bhut Jolokia Chutney
A searing hot chutney built around bhut jolokia, one of the world's hottest chillies grown in Upper Assam, balanced with tomato and garlic.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 40 kcal
Equipment
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 40 kcal
- fat
- 3 g
- carbs
- 4 g
- fibre
- 1 g
- protein
- 1 g
- calories
- 40 kcal
Instructions
- 1
Roast the bhut jolokia, tomatoes and garlic cloves over an open flame or in a dry pan until charred and soft.
- 2
Peel the charred skin off the tomatoes and garlic cloves.
- 3
Crush the roasted chillies, tomato and garlic together in a mortar and pestle into a rough paste.
- 4
Add the chopped coriander leaves and stir them in.
- 5
Stir in the mustard oil and season with salt.
- 6
Mix everything well. Serve in tiny amounts as a fiery side dip.
Chef's tips
Wear gloves when touching bhut jolokia chillies to protect your skin and eyes. Use very little if you are not used to extreme heat.
Ingredient substitutions
- bhut jolokia → regular hot green chillies for a much milder version
Storage
Refrigerate in an airtight container for up to a week.
Reheating
Not required; served at room temperature.
Common mistakes to avoid
- •Touching the chillies with bare hands and then rubbing your face or eyes.
Serving suggestions
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