Naga pickle, also known as Naga chilli pickle, is a popular condiment in Northeast Indian cuisine. It is made with the fiery-hot Naga chilli pepper, which is native to the region and is known for its intense heat and pungent flavour. Naga pickle has a distinct taste and aroma that is loved by spice enthusiasts all over the world. In this blog, we will explore the history of Naga pickle, how it is made, and how it is used in Northeast Indian cuisine.
History of Naga Pickle
The Naga chilli pepper has been used in Northeast Indian cuisine for centuries. It is named after the Naga people, who are indigenous to the region and have been cultivating the chilli for generations. The Naga chilli is also known as the Bhut Jolokia, which translates to "ghost pepper" in Assamese, one of the languages spoken in the Northeast.
Naga pickle is a traditional condiment that has been made in the region for generations. It is typically made in small batches by families or communities and is often served with meals as a side dish. The pickle is also a popular souvenir for tourists visiting the Northeast, as it is a unique and flavourful way to experience the local cuisine.
How Naga Pickle is Made
Naga pickle is made by mixing chopped Naga chillies with a blend of spices, salt, sugar, and lemon juice. The spices used in the pickle vary depending on the region and the family recipe, but typically include mustard seeds, fenugreek seeds, cumin seeds, and fennel seeds. The mixture is then left to ferment for several days or weeks, allowing the flavours to develop and intensify.
The fermentation process gives Naga pickle its distinct flavour and aroma. It also helps to preserve the pickle, allowing it to be stored for several months without refrigeration. Naga pickle can be made with fresh or dried Naga chillies, but fresh chillies are preferred for their intense heat and flavour.
How Naga Pickle is Used
Naga pickle is a versatile condiment that is used in a variety of ways in Northeast Indian cuisine. It is typically served as a side dish with meals, alongside rice, dal, and vegetables. The pickle is also used as a marinade for meat and fish dishes, adding a spicy and tangy flavour to the dish.
In addition to its use in traditional Northeast Indian cuisine, Naga pickle has gained popularity in recent years as a gourmet condiment. It is often used as a topping or ingredient in sandwiches, wraps, and salads, adding a spicy kick to the dish. Naga pickle is also a popular ingredient in fusion cuisine, where it is used to add a unique and exotic flavour to dishes from other regions of the world.
Naga pickle is a spicy delicacy that has been a part of Northeast Indian cuisine for centuries. Its intense heat and distinct flavour have made it a favourite of spice enthusiasts all over the world. The pickle is made with fresh Naga chillies and a blend of spices, salt, sugar, and lemon juice, and is left to ferment for several days or weeks to develop its unique flavour and aroma. Naga pickle is a versatile condiment that is used in a variety of ways in Northeast Indian cuisine and has gained popularity in recent years as a gourmet ingredient. Whether you are a fan of spicy food or just looking to try something new, Naga pickle is definitely worth a try.
