Manipur Umorok Naga Chilli Pickle Fermented Oil Preserved

Method

1. 1

   SAFETY NOTE: Wear rubber gloves when handling umorok.

2. 2

   Avoid touching your face. Work in a well-ventilated area.

3. 3

   Wash umorok thoroughly. Dry completely in the sun or with a cloth — any moisture causes spoilage.

4. 4

   The chillies must be completely dry.

5. 5

   Make a deep lengthwise slit in each chilli leaving the top attached.

6. 6

   Mix coarsely crushed fenugreek, turmeric, kalonji and salt together.

7. 7

   Heat 3 tbsp mustard oil to smoking in a small pan.

8. 8

   Cool completely to room temperature.

9. 9

   Stuff a pinch of the spice mixture into each slit chilli.

10. 10

    Place stuffed chillies into a clean completely dry glass jar.

11. 11

    Pour cooled mustard oil over them. The oil should cover the chillies.

12. 12

    Seal. Keep in sunlight for 4 to 5 days shaking daily.

13. 13

    Use in tiny quantities — 1/4 of one chilli is sufficient to season an entire meal.

14. 14

    Keep refrigerated after opening.