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Chamba chukh
Chilli and lemon paste
चम्बा चुख: Chamba's fiery chilli paste with lemon juice and mustard oil, kept as a relish
Chukh is the fiery condiment of Chamba in western Himachal, made at the end of summer when red and green chillies are abundant, and kept for months to brighten dal, rice and rajma through the winter. Chillies are lightly cooked in mustard oil, pounded with lemon juice and salt, and stored in glass jars under a film of oil. Just a dab is used at a time. The common mistake is leaving moisture in the jar, which lets mould grow; use a bone-dry, sterilised jar and a dry spoon. Chef's tip: wear gloves when handling this many chillies, and do not touch your eyes for hours afterwards.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the chukh
- 7 oz fresh red chilliesstems removed
- 3 ½ oz fresh green chilliesstems removed
- ½ cup mustard oil
- 1 ½ tbsp salt
- ¼ cup lemon juice
- 1 tsp ground fennel
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/5 doneStep 1: Wash 7 oz fresh red chillies and 3 ½ oz fresh green chillies and dry them completely on a towel for an hour; any water spoils the paste.
60 minStep 2: Heat half the ½ cup mustard oil in a kadhai until it smokes, then cool for 1 minute. Add the chillies and 8 garlic cloves and fry on low for 8–10 minutes until soft and blistered.
10 minStep 3: Cool, then pound or blend coarsely with 1 ½ tbsp salt, ½ tsp ground roasted fenugreek seeds and 1 tsp ground fennel.
5 minStep 4: Stir in ¼ cup lemon juice and the rest of the ½ cup mustard oil, warmed until it just smokes and then cooled.
3 minStep 5: Spoon into a sterilised, completely dry glass jar and top with a thin layer of oil. Leave 2 days before using; keep in the fridge and use within 3 months, always with a dry spoon. Throw it away if you see mould or it smells off.
2 min
Nutrition per serving
- Calories
- 100 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chamba chukh take?
- About 90 minutes in total: 75 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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