Chukh

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.