Chamba chukh
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A fiery chilli relish of Chamba, made from red or green chillies, lemon juice and mustard oil.
Region: Chamba, Himachal PradeshOccasion: Everyday relish; kept through the yearTime: 30 min + 3–4 days maturingServes: 1 small jarVegan
Ingredients
- 250 g fresh red or green chillies
- ½ cup lemon juice
- ½ cup mustard oil
- 6 garlic cloves
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp turmeric
- 1½ tbsp salt
Method
- Wash the chillies, dry them completely in the sun or with a cloth, and remove the stalks.
- Dry-roast the fennel, mustard and cumin seeds and grind them coarsely.
- Grind the chillies and garlic to a coarse paste.
- Heat the mustard oil until it smokes, then let it cool.
- Mix the chilli paste with the spices, turmeric, salt, lemon juice and the cooled oil.
- Fill a clean, dry glass jar and keep it in the sun for 3–4 days, shaking daily. Use a dry spoon.
History
Chukh is a traditional preserve of the Chamba valley, where chillies are dried and preserved to last the long winter.
Significance
A spoon of chukh livens up simple dal and rice, and it is made by women’s groups and sold as a Chamba speciality.