A fiery & tangy gift from Chamba- Chukh / Hot Red Chili Chutney

A fiery & tangy gift from Chamba- Chukh / Hot Red Chili Chutney

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Chukh is a fiery ?, super spicy and tangy chilli chutney. It is a speciality of Chamba valley of Himachal Pradesh, India. It is so fiery, that once you taste it, your tongue will be on fire and even then, you won’t be able to resist yourself from taking more and more. You simply get addicted to it.

I first tasted this chutney at my friend’s place over a dinner. She had brought it from Kasauli. This was about 10 years back. We all, especially my husband, became addicted to it. My husband needs it on the dining table everyday. So, whenever someone is going to Himachal Pradesh where it is easily available, I ask for 3-4 bottles that last for about a year. Though, that way I get a constant supply of this chutney, still one thing was always clicking on my mind that I should give it a try. But the lazy me kept on postponing it till I had to post something under pickles and preserves in BM #64. So I picked up the bottle and read all the ingredients. At the same time, I tried to look for the recipe and landed here, did certain changes and set to work. I served my homemade chukh at dinner time. The chukh was a hit but there were certain taste differences. It was tangier than the original one but was quite tongue tickling. It was less fiery, so even my kids could enjoy it.( ☠ Don’t go by my words.. First try it yourself and then give it to your kids… Lol) Third difference was, it had a prominent flavor of garlic, which was giving it a similarity to garlic chilli chukh that is another form of chukh. Since my husband is not a fan of garlic chukh and I had made it specially for him, so the next time, I’ll reduce the quantity of garlic.

chukh1

Stepwise Pictorial Description Of Chukh

Break and deseed dry red chilies. Soak them in warm water for about 30 minutes.chukh2

Soak tamarind in ½ cup of warm water. Mash it and strain the pulp.

In the meanwhile, take all the spices under masala mix and dry roast them in a pan.

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Let the spices cool a bit. Grind them in a grinder to a coarse powder.

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Remove water from the chilies. Put them in a blender jar along with ginger and garlic.

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Grind them to a coarse to fine paste according to your liking using 1-2 tablespoons of water.

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Heat mustard oil in a pan to its smoking point.

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Cool it a bit and add masala mix along with pinch of asafoetida. Give it a quick stir.

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When the spices become aromatic, add chili paste. Mix it and cook for 2-3 minutes.

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Add salt, turmeric powder, chili powder, mango powder and mix well.

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Stir in tamarind pulp and vinegar. Cook for another 4-5 minutes. It will start leaving oil.

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Switch off the flame. Let it cool a bit, then mix in lemon juice.

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Store in airtight jar, once cooled.

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Serving suggestions:

This chutney can be served as a condiment along with dal and chapati or with paratha, dosa, idli, upma, rice etc. You can apply it on chapati , put some stuffing and can be served as a spicy and tangy wrap.

recipe of chukh

Ingredients

Dried red chilies50 grams
Ginger1 inch
Garlic8-10 cloves
Lemon juice1/4 cup
Mango powder3 teaspoons
Turmeric powder1 teaspoon
Red chili powder1 teaspoon
Asafoetidaa pinch
Salt2 teaspoons
Mustard oil1/4 cup
Tamarind25 gram/ lemon sized ball
Vinegar2 tablespoons

Masala Mix

Carom seeds/ ajwain1 teaspoon
Cumin seeds1 teaspoon
Coriander seeds1 teaspoon
Mustard seeds1 teaspoon
Fenugreek seeds1 teaspoon

Method:

  1. Break and deseed dry red chilies.
  2. Soak them in warm water for about 30 minutes.
  3. Soak tamarind in ½ cup of warm water. Mash it and strain the pulp.
  4. In the meanwhile, take all the spices under masala mix and dry roast them in a pan.
  5. Let the spices cool a bit. Grind them in a grinder to a coarse powder.
  6. Remove water from the chilies.
  7. Put them in a blender jar along with ginger and garlic. Grind them to a coarse to fine paste.
  8. Heat mustard oil in a pan to its smoking point.
  9. Cool it a bit and add masala mix along with pinch of asafoetida. Give it a quick stir.
  10. When the spices become aromatic, add chili paste. Mix it and cook for 2-3 minutes.
  11. Add salt, turmeric powder, chili powder, mango powder and mix well.
  12. Stir in tamarind pulp and vinegar. Cook for another 4-5 minutes. It will start leaving oil.
  13. Switch off the flame. Let it cool a bit, then mix in lemon juice.
  14. Store in airtight jar, once cooled.

I am sending this recipe for Blogging Marathon #64 Week 3 Day 2 under theme Pickles n Preserves.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

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