Bhut jolokia (Naga ghost pepper) preserved in mustard oil with fenugreek and salt — the intensely hot preserved condiment of Manipur used in tiny amounts to season food.
Ingredients
100g umorok / bhut jolokia (Naga ghost pepper / bhut jolokia — one of the hottest chillies in the world; handle with rubber gloves; available at specialty stores and online)
3 tbsp mustard oil — heated to smoking and cooled
1/2 tsp fenugreek seeds — coarsely crushed
1/2 tsp turmeric
1 tbsp salt
1/2 tsp kalonji (nigella seeds)
Method
SAFETY NOTE: Wear rubber gloves when handling umorok.
Avoid touching your face. Work in a well-ventilated area.
Wash umorok thoroughly. Dry completely in the sun or with a cloth — any moisture causes spoilage.
The chillies must be completely dry.
Make a deep lengthwise slit in each chilli leaving the top attached.
Mix coarsely crushed fenugreek, turmeric, kalonji and salt together.
Heat 3 tbsp mustard oil to smoking in a small pan.
Cool completely to room temperature.
Stuff a pinch of the spice mixture into each slit chilli.
Place stuffed chillies into a clean completely dry glass jar.
Pour cooled mustard oil over them. The oil should cover the chillies.
Seal. Keep in sunlight for 4 to 5 days shaking daily.
Use in tiny quantities — 1/4 of one chilli is sufficient to season an entire meal.