Naga Jolokia
Before you start making Naga Jolokia chutney, it is important to understand the chilli itself. Known as the "ghost pepper," the Naga Jolokia holds the Guinness World Record for being the hottest chilli pepper in the world. Its extreme heat might not be for everyone, but the results can be gratifying for those willing to handle it. The heat of the Naga Jolokia is measured in Scoville Heat Units (SHU). Although the exact level can differ depending on the specific variety, it generally ranks among the hottest chillies available. It is essential to handle this chilli with care. Always use gloves to protect your hands and avoid touching your face, especially your eyes, as capsaicin, the compound responsible for the heat, can irritate.Ingredients
To make an authentic Naga Jolokia chutney, start with the freshest ingredients. While the Naga Jolokia is the key ingredient, a great chutney requires a mix of flavours. Here are the main ingredients you will need:- Naga Jolokia
- Garlic
- Ginger
- Onion
- Tomato
- Salt
- Vinegar
- Spices
Preparation
Making the perfect Naga Jolokia chutney involves several steps :- Start by wearing gloves to protect your hands from the heat of the chillies. Remove the seeds and white pith from the Naga Jolokia, as these parts contain the highest levels of capsaicin. Chop the chillies into small pieces.
- In a pan, roast the chopped chillies, garlic, ginger, and onion until they become soft and release their flavours.
- Place the roasted ingredients, along with the tomatoes, salt, vinegar, and spices, into a blender. Blend until the mixture reaches your preferred consistency.
- Taste the chutney and adjust the heat level by adding more or fewer chillies as needed.
- Transfer the chutney into sterilised jars and seal them tightly. Store the jars in a cool, dark place.
