Raja Mircha Chutney

Wear gloves before handling bhut jolokia (ghost peppers) — they are among the hottest chillies in the world and can cause severe skin and eye irritation.

Roast the ghost peppers directly over an open flame or in a dry pan, turning occasionally, until the skin is charred and blistered all over. This takes about 3–4 minutes and mellows the raw heat slightly.

Roast the tomatoes in the same way until the skin is charred and the flesh is soft. Set aside.

Roast the garlic cloves (unpeeled) in a dry pan until the skins are charred and the garlic is soft inside, about 4–5 minutes. Peel once cooled.

If using dried smoked fish, briefly roast it over the flame for 1–2 minutes to enhance the smoky flavour.

Rinse the fermented bamboo shoot under cold water to reduce excess sourness.

Combine the roasted ghost peppers (stems removed), roasted tomatoes, roasted garlic, ginger, fermented bamboo shoot, and smoked fish (if using) in a stone mortar.

Pound everything together into a coarse, chunky paste. Do not blend — the rough texture is traditional. Add salt and mix well.

Heat oil in a small pan and briefly fry the chutney paste for 2 minutes to bring the flavours together. Serve at room temperature.