Ghost Chilli Pickle

I am not a very pickle loving person and not tried my hands on pickling as I always find the pickling process little time consuming and there is a chance of damage if not follow the proper process. So I always had neglected pickling. Recently my sister who lives in Assam had sent few exotic vegetables from Assam. Along with that she sent me few ghost chillies also. This is also known as bhut jolokia in Assam. As there was no other way to keep those chillies fresh for a longer time other than pickling them. So I started the process and the result just came out perfect. Now I take tiny portion of it in my lunch/dinner to get a watery eye and runny nose. Ghost chilli is considered as the Hottest Chilli in the World also as per the Guinness Book of World Records.

Very simple & easy process of pickling these red hot babies!!

Recipe of this pickle is as per the chillies I had.

Ingredients:

Ghost chillies: 19 numbers (this is all I had with me)
Salt to taste
Mustard Oil: 100 gms approx.
Juice of one lime
Vinegar: 1 tbsp
White mustard seed:3-4 tbsp. crushed
One clean glass/plastic jar

Direction:

Wash the chillies and sun-dry for 2-3 days. Cut them into small pieces wearing hand globes. In a kadhai/pan heat the oil and add the crushed mustard seed and saute for a minute and put the flame off.

In the cleaned jar, put the chillies. Once the oil is cooled, pour it into  the jar, add the salt, lime juice, vinegar and tighten the lid of the jar and shake it once so that everything combines and mixes well. Sun-dry this every day for a few days keeping the lid/cover open. Your pickle is ready ...