Naga Chilli Chutney with Habanero

Nagaland is home to the raja mircha (ghost pepper), one of the hottest chillies in the world. Every Naga meal comes with a chutney of fire-roasted chillies and tomatoes. Habanero has a similar fruity heat and is easier to find in Europe.

Video by Akok’s vlog on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 6
• Prep 10 min
• Cook 15 min
• Vegan · gluten-free · Spicy
• Famous in Nagaland

Ingredients

• 3–4 fresh habanero chillies (or 1 dried ghost pepper)
• 3 ripe tomatoes
• 4 garlic cloves, unpeeled
• 1 small piece ginger
• ½ tsp salt
• 1 tbsp chopped fresh coriander
• 1 tsp lemon juice (optional)

Method

1. Wear gloves. Roast the chillies, tomatoes and garlic directly over a gas flame or in a dry pan until blackened in spots and soft.
2. Peel the garlic and remove the loose tomato skins.
3. Crush everything with ginger and salt in a mortar (or pulse briefly) – it should stay chunky.
4. Mix in coriander and lemon. Serve a small amount with rice, boiled vegetables or smoked meat.

Tip: Start with one habanero and add more to taste. Wash hands and board well after handling.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.