Naga Mircha Pickle (Naga Chilli Pickle) is a traditional Indian recipe for a very hot pickle of naga chillies that’s used as a base for naga chicken curry. The full recipe is presented here and I hope you enjoy this classic Indian version of: Naga Chilli Pickle (Naga Mircha Pickle).
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Method:
Coarsely chop the chillies then combine in a blender with ½ tsp salt and 2 tbsp water. You can either puree to a paste (which I did) or you can pulse to chop finely.
Heat the mustard oil in a wok and use to fry the shallot for 4 minutes, or until soft. Add the spices (Panch Pharon, yellow mustard seeds, Kashmiri chilli powder and turmeric powder) until aromatic (about 2 minutes). Stir in the chilli paste and the garlic paste and stir-fry for 3-4 minutes then take off the heat.
Allow to cool then stir in the vinegar. Transfer into sterilized jars and store. Once opened store in the refrigerator.
This is enough for a 250g jar, 8 servings if you use 2 tbsp in a curry.
India Traditional chillies oil curry, BIR, chillies, pickle, preserve naga chillies, mustard seeds, panch phoron, mustard oil, garlic paste, Kashmiri red chillies, turmeric, white vinegar, salt
Method:"
Coarsely chop the chillies then combine in a blender with ½ tsp salt and 2 tbsp water. You can either puree to a paste (which I did) or you can pulse to chop finely.
Heat the mustard oil in a wok and use to fry the shallot for 4 minutes, or until soft. Add the spices (Panch Pharon, yellow mustard seeds, Kashmiri chilli powder and turmeric powder) until aromatic (about 2 minutes). Stir in the chilli paste and the garlic paste and stir-fry for 3-4 minutes then take off the heat.
Allow to cool then stir in the vinegar. Transfer into sterilized jars and store. Once opened store in the refrigerator.
This is enough for a 250g jar, 8 servings if you use 2 tbsp in a curry.
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