Chukh

Chukh

Chukh

Veg Vegan

Dogri fermented red chilli condiment — dried whole red chillis and garlic pounded with dried mango powder, asafoetida, and mustard oil into a coarse, intensely hot, sour, and pungent paste. Chukh is the table condiment of Jammu — a small amount is placed alongside every meal, eaten with khatte aloo, kalari, and plain rice. The fermented dried chilli gives it a funkiness and depth that fresh chilli chutneys don't have. Stored in clay pots, it keeps for months and intensifies with age.

Cuisines

Himachali Dogri

Best for

Breakfast Lunch Dinner Snacks

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

250 grams dried red chilies
1 cup mustard oil
2 tablespoons fenugreek seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 tablespoon salt
2 tablespoons lemon juice

Instructions

  1. 1 Remove the stems from the dried red chilies and soak them in hot water for about 20 minutes until they soften.
  2. 2 Drain the chilies and grind them into a coarse paste using a mortar and pestle or a food processor.
  3. 3 Heat mustard oil in a pan until it reaches its smoking point, then let it cool slightly.
  4. 4 Add fenugreek seeds, coriander seeds, and fennel seeds to the oil and sauté until they are fragrant.
  5. 5 Add the chili paste to the pan and cook on low heat, stirring continuously, until the oil starts to separate from the paste.
  6. 6 Mix in the salt and lemon juice, and cook for another 5 minutes.
  7. 7 Let the mixture cool before transferring it to a sterilized jar for storage.

Tips

Chukh can be stored in an airtight container for up to a month. Use it as a condiment with rice or bread.