Chamba Chukh

Cuisines

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Recipe

Ingredients

250 grams	dried red chilies
1 cup	mustard oil
1 tablespoon	fenugreek seeds
1 tablespoon	coriander seeds
1 tablespoon	cumin seeds
1 tablespoon	fennel seeds
1 tablespoon	salt
1 tablespoon	turmeric powder
1 tablespoon	amchur (dried mango powder)
1 cup	lemon juice

Instructions

1. 1 Soak the dried red chilies in hot water for 30 minutes until they soften.
2. 2 Drain the chilies and grind them into a coarse paste using a little water.
3. 3 Heat mustard oil in a pan until it reaches smoking point, then let it cool slightly.
4. 4 Add fenugreek seeds, coriander seeds, cumin seeds, and fennel seeds to the oil and sauté until aromatic.
5. 5 Add the chili paste to the pan and cook on low heat, stirring continuously.
6. 6 Mix in salt, turmeric powder, and amchur, and continue to cook until the oil separates from the chili paste.
7. 7 Add lemon juice and cook for another 5 minutes, stirring well.
8. 8 Let the Chamba Chukh cool before transferring it to an airtight container for storage.