Chamba Chukh

Cuisines

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Recipe

Ingredients

	250 grams	Red Chili , dried
	1 cup	Mustard oil
	1 tablespoon	Fenugreek Seed
	1 tablespoon	Coriander Seed
	1 tablespoon	Cumin , seeds
	1 tablespoon	Fennel Seed
	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.