Chukh

Name: Chukh
Cuisine: Indian
Ingredients: 6-7 Kashmiri Dry red chilies, soaked in war water for an hour; 10-15 fresh red chilies; 4-5 garlic cloves; 1 inch ginger; to taste salt; 1/4 cup mustard oil; 1/2 tsp. turmeric powder; 1 tsp. Kashmiri red chilli powder (opt); 1/4 tsp. asafoetida; 1 tsp. tamarind paste; 2 tbsp. sugar (I used powdered sugar); To dry roast & grind -; 1 tsp. coriander seeds; 1 tsp. cumin seeds; 1 tsp. fennel seeds; 1 tsp. carom seeds; 1 tsp. mustard seeds; 1/2 tsp. fenugreek seeds

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dips&sauces - Chukh is a spicy, sweet and sour chutney from the Chamba region of Himachal Pradesh. So here is my version of this super tongue tingling condiment that can be enjoyed with any kind of Indian bread.

Traditionally raisins, honey, lime juice and amchur are used in this recipe for the sweet and tangy flavour. But I substituted it with brown sugar and tamarind paste. You can as well prepare in large quantities and store in an airtight container to be used as a pickle.

Bethica Das @kitchen_flavours

Saved

Ingredients

6-7Kashmiri Dry red chilies, soaked in war water for an hour
10-15fresh red chilies
4-5garlic cloves
1 inch ginger
to tastesalt
1/4 cupmustard oil
1/2 tsp.turmeric powder
1 tsp.Kashmiri red chilli powder (opt)
1/4 tsp.asafoetida
1 tsp.tamarind paste
2 tbsp.sugar (I used powdered sugar)
To dry roast & grind -
1 tsp.coriander seeds
1 tsp.cumin seeds
1 tsp.fennel seeds
1 tsp.carom seeds
1 tsp.mustard seeds
1/2 tsp.fenugreek seeds

Saved

Steps

1

Dry roast 1 tsp. each of coriander seeds, cumin seeds, fennel seeds, carom seeds, mustard seeds and fenugreek seeds. Set aside to cool.
2

Grind together the soaked red chillies, fresh chillies, ginger and garlic.
3

Heat oil in a pan and saute the asafoetida and the ground dry spices for a few seconds. Then add the ground paste,
4

Salt, turmeric powder, tamarind paste, chilli powder and some water. Saute
on a medium flame till it leaves the sides of the pan.
5

Now add the sugar and stir fry for a few more seconds.
6

Switch off the flame and set aside to cool down.
7

Serve as a condiment along with any form of Indian bread. It can also be used as a spread on toast, parathas, pizza, sandwiches or on tortillas with few stuffings as a wrap.