Spring Summer Pickle Series Part 1-(U-morok Achaar/Ghost Chilli Pickle)

Hello dear fellow blogger friends! Back with my blog posts. An ongoing health issue and prolonged medical treatment has kept me off from the blog for a while. Hence I shall be on and off from the blog for sometime.

Pickles in oil and brine are an essential part of the traditional Indian meals. Sweet and savoury, every region and state has a variety of pickles with seasonal fruits and vegetables. Summer is here to stay for the next few months, as Spring bid adieu a week back.

For the pickle lover in me and for all you pickle lovers here’s a Spring Summer pickle series. As a part of this series I bring for you a simple U-morok or Ghost Chilli pepper pickle made by Ema with few easily available ingredients. Not to forget sourcing the main pickled ingredient might not be so easy as it’s indigenous to particular places, but you can always substitute it with available hot chilli peppers of your choice.

Considered one of the hottest chillies in the world with a scoville rating of 1,041,427 scoville heat units, the ghost chilli commonly known as U-morok in Manipur, Bhoot Jolokia in Assam, and Raja Mircha in Nagaland is indigenous to all the three states. Belonging to the genus capsicum of the Solanaceae family, the level of pungency of the chillies depends on the environment in which they are grown.

Apart from being extremely hot, ghost chillies have numerous health benefits if consumed in moderation. They help fight- cancer cells, obesity, rhinitis, bronchitis, and bad cholesterol, prevent heart ailments and also have anti-ulcer properties.

For the love of fiery hot and spicy Ghost Chilli Pickle made with fresh ghost chilli pepper or u-morok, the following recipe for the hot pickle can set your mouth on fire with a tiny drop. Preserved in mustard oil with minimal spices to retain the flavour of the red ripe chillies, this pickle will leave you yearn for more of it.

Ghost Chilli Pickle

Ingredients

250 gm red and ripe Ghost Chillies

2 Tbsp Yellow Mustard seeds, coarsely ground

½ tsp Fenugreek seeds, coarsely ground

½ tsp Turmeric Powder

Juice of 1 small Lemon

1 cup or 200 ml Mustard oil

1 Tbsp Rock Salt or plain White Salt

1 dry sterilised Glass Jar

Method

1. In a pan heat the mustard oil up to its smoking point. Turn off the heat and let it cool.
2. Wash and wipe dry the chillies with a clean, dry cotton cloth. (Wear a pair of rubber gloves or smear some mustard oil on both hands  before you work with the chillies)
3. Remove the stalks and cut the chillies into 4 to 5 equal size pieces. Keep aside in a glass bowl.
4. Add and mix the dry spices along with salt to the cut chillies with a clean and dry spoon.
5. Transfer the dry pickle mix into the sterilised glass jar.
6. Add freshly squeezed lemon juice and the oil.
7. Cover tightly with the lid or a muslin cloth. Shake the bottle vigorously.
8. Keep the jar under hot sun to cure the pickle for a week. Shake the bottle and mix once in a day.
9. Once ready, use a clean and dry spoon while serving the pickle for a longer shelf life.

A small drop of the pickle is enough to tickle your taste bud. Serve with daal and rice or parathas. This U-morok or Ghost Chilli pickle lasts for months or until it disappears with every single helping.

Until my next blog post stay healthy, stay blessed and eat well!