Introduction
Chukh is a fiery yet tangy chili preserve from the hills of Himachal Pradesh, traditionally made with dried red chilies and citrus juice (typically lime or local galgal). It’s not a main dish but a bold summer condiment, adding zing to any thali, paratha, or rice meal. Packed with heat and citrusy freshness, Chukh is sun-cooked and preserved for months.
Sections and Recipe Details
1. Preparing Chukh
Ingredients:
- 15–20 dried red chilies (soaked overnight)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- ½ cup fresh lime juice (or galgal juice)
- 2 tbsp mustard oil
- ½ tsp fenugreek seeds
- ½ tsp mustard seeds
- Salt to taste
Instructions:
Prep the Chilies:
- Soak dried chilies overnight in warm water.
- De-seed and grind into a coarse paste with minimal water.
Cooking:
- Heat mustard oil in a pan; add mustard and fenugreek seeds.
- Add garlic and ginger paste, sauté till golden.
- Add chili paste and cook on low heat for 10–15 minutes, stirring.
- Add salt and lime juice; simmer till oil separates and mixture thickens.
- Cool and store in an airtight jar.
3. Pro Tips for Perfect Chukh
- Sun-Cure: Sun-drying the final product for 2–3 days enhances preservation and flavor.
- Oil Layer: Keep a thin layer of oil on top to prevent spoilage.
- Lemon Juice: Use freshly squeezed juice, not bottled.
4. Serving Suggestions
- Pair with parathas, plain dal-chawal, or Himachali siddu.
- Add to plain curd or rice bowls for a punch of flavor.
5. Variations of Chukh
- Substitute red chilies with green chilies for a fresher flavor.
- Add jaggery for a sweet-spicy twist.
6. Fun Fact
Traditionally, Chukh was made in large batches and sun-preserved in ceramic jars on rooftops, lasting for months even in mountain heat.