I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. Pictured above is a Mr Naga … Thank you Mehjabin… bamboo shoot and king chilly pickle is also one of my favourite, recipe will be up in my blog soon . This is a must when making achar/pickles. You can leave in a cool, dark dry pantry cupboard or you can choose to refrigerate. I would love to see your creations. 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. I love the taste of naga pickle but it does get pretty spicy fast so be … Both have some similarities however when it comes to techniques and ingredients it varies greatly. In a korai, or other iron cast wok, heat the mustard oil. You can always alter the recipe and make variations. Mr Naga does occasionally leak however well we package it, please be aware of this before placing an order. 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. It is one of the hottest known chilli peppers, and is closely related to the Bhut Jolokia. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. 3 tbsp Vinegar Add paach phoran seeds, chilies and tamarind paste. Naga king chilli pickle is my all time favourite pickle and I am sure it is an absolute hit among the others too. I am a Naga Lady born and bought up from Nagaland. Loved to read this recipe. Learn how your comment data is processed. I've tried some other naga pickles that have been harsher and more abrasive and without the well rounded flavour. Add spice mixture to the chillies and mix them well together. Put the strainer (containing the chillies and salt) over a bowl and leave, covered, overnight. 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 … Allow to cool to room temperature then add the paach puron gura/powder and stir well. Stir thoroughly but gently, reduce flame, cover and let simmer for 6-8 minutes. 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. Ingredients: Hot Pepper (Naga Morrich), Salt, Vinegar, Vegetable Oil, Paprika and Mixed Spices. Naga Chilli Pickle (Mr Naga Jolokia Chilli Paste) 190g by Mr Naga. Hello Everyone.. ✔ You can cut the chillies into smaller pieces or coarsely pound them using mortar and pestle. Change ). 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. Transfer the mixture into a sterilized glass jar. The simplest variation of this pickle is just add mustard oil and salt to the chili and sun dry it for atleast 1 week. Now I am a homemaker ☺. You can actually “taste” the heat of the Naga even when you take a sniff. Spices – I have used black mustard seeds, salt, and turmeric powder in this recipe. Add the pre-cooked c41 chicken tikka, 80 ml of c46 base sauce, salt and tandoori masala sauce, mr naga pickle and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Just pulse the grinder for less than 10 seconds only. Pat them dry with clean kitchen towel and show them in the sun for few hours. This is my current go-to pickle for putting on popcorn, crackers, crisps, or spicing up soups. This can be used as a dip, marinade, sauce, pickle or chutney. Amazing it’s my favourite pickle thank you Akum for sharing. King chilly has always been my favorite chilly. 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. You can chop them into smaller pieces too. Coming from a family (huge family of siblings,aunts,uncles, cousins) of hidden talents in baking, cooking, chopping, creating, and artistic culinary skills and enjoying eating together with family and friends, cooking & learning about the history of foods and dishes is something I want to share with the world. Add the cumin seeds and let them infuse into the oil for about 30 seconds. Add 1/2 tsp of naga chili pickle and the coconut milk and stir. Naga Chillies give this pepper sauce a unique fragrant hot flavour. ✔ Always use a sterilized jar for storing the pickle. ( Log Out /  2 tsp whole Paach Puron (Bengali 5 spice). ( Log Out /  The various Naga tribes have their own cooking varieties, but they often interchange recipes. 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. ( Log Out /  •Wash and dry about 5 cups of assorted hot peppers. 2 tbsp Panch Phoran 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. This shopping feature will continue to load items when the Enter key is pressed. 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 Twitter account. 1 tsp Yellow Mustard Seeds ( Log Out /  Do this task slowly and carefully and try not to touch any of the chillies or else it’ll burn! To me, it’s absolutely dangerous and delicious, truly a feeling of lust. But do not over dry it. Use more or else depending on the quantity of chillies you have. 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. Additionally, Bengali cuisine itself varies in different regions of the nation & its different districts. It turns out pretty amazing, a jar filled with so much of colours and flavours. The Scoville scale is 1,000,000 – 1,598,227 SHU. Place in a strainer and mix with the salt. Salt to taste As you cook, the sauce will caramelise to the side of the pan. Many are not familiar with authentic Bengali cuisine which can be mistaken for Indian cuisine. Postage for 6 or more starts at just £4.00. Change ), You are commenting using your Twitter account. Recipe here Bamboo Steamed Fish Bamboo is an essential ingredient in Naga cuisine on account of the rich smoky flavour it provides. Cover the jar tightly with lid and show the pickle under the sun for atleast one week. Stir this in as it adds … Sometimes an Indian Naga Pickle is so salty and not right for the job. ( Log Out /  Ghost chilli is an absolute favourite among the people of north eastern region despite its extremely hot taste. ✔ You can use finely grinded spices if you wish. Change ), You are commenting using your Facebook account. 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. The Nagas are intoxicatingly fragrant, makes your mouth water and you smile, at least I do😊. Stir very well let now let it cook on high heat for 3-5 minutes. Change ), You are commenting using your Google account. Recipe for Naga Morich’er Achar •Wash and dry about 5 cups of assorted hot peppers. Then add Amchur. ✔ It is important to sun dry the chillies, this is to get rid of the moisture and just to wilt the chillies a little bit. 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. This will certainly light up any chilli head! The various Naga peoples have their own cuisines, but often exchange recipes. I always like to try new recipes. Buy up to 5 and postage is only £2.80 in the UK. 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. It’s a perfect condiment and an integral part of the daily meal. It tastes wonderful with bamboo shoot too. 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. Sorry, your blog cannot share posts by email. I’ve used Naga, Jalepenos, Habeneros, Thai chilies, and some Cayenne. 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