Chukh | How to make Chukh

By Shipra Nirola  |  16th Jan 2016  |  
5.0 from 1 review Rate It!
  • Chukh, How to make Chukh
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About Chukh Recipe

Kick Ass Mushy Chili Pickle (Cranberry Version) exclusive of Chamba valley,Himachal,Northern India

Chukh is a popular aromatic and delicious dish. You can try making this amazing Chukh in your kitchen. This recipe requires few minutes for preparation and 10 minutes to cook. The Chukh by Shipra Nirola has detailed steps with pictures so you can easily learn how to cook Chukh at home without any difficulty. Chukh is enjoyed by everyone and can be served on special occasions. The flavours of the Chukh would satiate your taste buds. You must try making Chukh this weekend. Share your Chukh cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Shipra Nirola for inputs. In case you have any queries for Chukh you can comment on the recipe page to connect with the Shipra Nirola. You can also rate the Chukh and give feedback.


Ingredients to make Chukh

  • 250 gm Bird Eye Red Chili
  • 1 tbsp ginger Garlic paste or freshly grounded
  • 2 Tbsp Dry mango powder
  • 1 Cup Vegetable oil
  • 1 Cup lemon Juice
  • 1 tbsp tamarind Pulp
  • 1 tbsp honey
  • 1 tsp Kashmiri chili for coloring
  • 1 tsp turmeric powder
  • 1 tbsp Chili infused Olive oil
  • Handful of Berry mix(dried cranberry,black currant & golden sultanas),chopped & soaked in water
  • Pinch of asafoetida
  • salt as per taste
  • spices for dry roast:
  • 1 ts fennel seeds
  • 1 ts cumin Seeds
  • 1 ts coriander Seeds
  • 1 ts Carom Seeds
  • 1 ts fenugreek seeds
  • 1 ts Brown mustard seeds

How to make Chukh

  1. – Dry roast all the spices and coarsely ground – Add Chili, ginger,garlic in a mill and coarsly ground. Dry roast all the spices and coarsely ground.
  2. Add Chili, ginger,garlic in a mill and coarsely ground.
  3. Heat oil in a pan & add grounded spices & stir you get nice aroma.
  4. Add the chili , ginger garlic mix in the pan and mix it well. Cook on low heat and stir well.
  5. Add salt, chili powder,dry mango powder, turmeric powder, tamarind pulp & mix well.
  6. Now add berry mix & honey & stir. This step is optional if you do not want to add berries & honey, since I used bird eye chilies so I added them to balance the fieriness.
  7. Add asafoetida and cook for 3,4 minutes. Switch of the burner and cool off.Once cool,pour in air tight jar.
  8. Add some lemon juice & Chili infused olive oil over it and refrigerate.
  9. Serve it as a pickle or Chutney with the meal.

Reviews for Chukh (1)

Shilpa lad2 years ago

Wow! Looks and sounds awesome! I want to make this soon

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