Chukh | How to make Chukh

By Shipra Nirola  |  16th Jan 2016  |  
5 from 1 review Rate It!
  • Chukh, How to make Chukh
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    10

    People

17

1

About Chukh Recipe

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

Chukh

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 lad3 years ago

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