When you get back home to see the Bhut jolokia plant laden with chillies..... it’s sheer happiness...
There were about 22 chillies on the plant that looked like red pataka crackers for Diwali.
The Bhut jolokia also known as ghost pepper, ghost chili, U-morok, red naga, naga jolokia, and ghost jolokia is cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich of Bangladesh.
In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than 1 million Scoville heat units (SHUs). However, the ghost chilli was taken up by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad moruga scorpion in 2012 and the Carolina Reaper on August 7, 2013.
- Net Source Wikipedia
You can make pickle or hot sauce. Here I made pickle with crushed garlic. Remove the extra seeds and dry it. You can save it to grow more plants. This will also reduce the spiciness from the pickle.
2 1/2 tsp Yellow Mustard seeds
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
Grind all the above ingredients into a fine powder.
22 pieces of Bhut Jholakia cut into small pieces
20 pieces of Garlic Cloves crushed
Salt to taste
1/2 Turmeric powder
1/2 cup Vinegar
1/2 cup Mustard Oil
Take oil in a pan / wok, let it heat till the smoking point. Switch of the flame and let the heat reduce a bit. Add the crushed garlic, chillies, masala powder, turmeric and salt, stir it well for a minute. Add the vinegar. Switch on the flame and let it cook until the oil separates from the vinegar. Switch off the flame. Let it cool down completely. Store it in a bottle and keep it in the sun for 2 days. The pickle is ready.
P.S. Cut the Bhut Jholakia carefully, don’t touch the chilli while cutting it.. cut it with the scissor.