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Home Dish Chukh

Chukh

Introduce

Chef :

Bethica Das

Chukh

#dips&sauces - Chukh is a spicy, sweet and sour chutney from the Chamba region of Himachal Pradesh. So here is my version of this super tongue tingling condiment that can be enjoyed with any kind of Indian bread.

Ingredient

6-7

Kashmiri Dry red chilies, soaked in war water for an hour

10-15

fresh red chilies

4-5

garlic cloves

1 inch

ginger

to taste

salt

1/4 cup

mustard oil

1/2 tsp.

turmeric powder

1 tsp.

Kashmiri red chilli powder (opt)

1/4 tsp.

asafoetida

1 tsp.

tamarind paste

2 tbsp.

sugar (I used powdered sugar)

1 tsp.

coriander seeds

1 tsp.

cumin seeds

1 tsp.

fennel seeds

1 tsp.

carom seeds

1 tsp.

mustard seeds

1/2 tsp.

fenugreek seeds

Cooking instructions

* Step 1

Dry roast 1 tsp. each of coriander seeds, cumin seeds, fennel seeds, carom seeds, mustard seeds and fenugreek seeds. Set aside to cool.

* Step 2

Grind together the soaked red chillies, fresh chillies, ginger and garlic.

* Step 3

Heat oil in a pan and saute the asafoetida and the ground dry spices for a few seconds. Then add the ground paste,

* Step 4

Salt, turmeric powder, tamarind paste, chilli powder and some water. Saute

* Step 5

Now add the sugar and stir fry for a few more seconds.

* Step 6

Switch off the flame and set aside to cool down.

* Step 7

Serve as a condiment along with any form of Indian bread. It can also be used as a spread on toast, parathas, pizza, sandwiches or on tortillas with few stuffings as a wrap.