Chukh (Traditional Chutney from the regions of Chamba in Himachal Pradesh)
Description
Cooking Time
Preparation Time :1 Hr 0 Min
Cook Time : 10 Min
Total Time : 1 Hr 10 Min
Ingredients
Serves : 8
6-7 Kashmiri Dry red chilies, soaked in war water for an hour
10-15 fresh red chilies
4-5 garlic cloves
1
1/2 tsp. salt or to taste
1/4 cup mustard oil
1/2 tsp. turmeric powder
1 tsp. Kashmiri red chili powder (opt)
1/4 tsp. asafoetida
1 tsp. tamarind paste
2 tbsp. sugar (I used powdered sugar)
1 tsp. coriander seeds - To dry roast and grind
1 tsp. cumin seeds
1 tsp. fennel seeds
1 tsp. carom seeds
1 tsp. mustard seeds
Directions
Grind together the soaked red chillies, fresh chillies, ginger and garlic to a smooth paste by adding some water.
Heat oil in a pan and saute the asafoetida and the ground dry spices for a few seconds. Then add the ground paste, salt, turmeric powder, tamarind paste, chili powder and some water.
Saute on a medium flame till it leaves the sides of the pan. Now add the sugar and stir fry for a few more seconds.
Switch off the flame and set aside to cool down. Store in an airtight container for later use. Serve as a condiment along with any form of Indian bread.
