Thursday, July 16, 2015



This is a cross between pickle and chutney.

A delicacy from Chamba valley himachal pradesh....

Very tasty pickle to relish with dal and rice.


Rai Or brown mustard seeds 2 tsp
Fenugreek Seeds 1/2 tsp
Fennel Seeds 2 tbsp
Ajwain 1 tsp
Asafoetida/ Hing: pinch
Cumin seeds 2 tbsp
Corriander seeds 1 tsp
Oil 1 cup
fresh Green-red chillies coarsely grounded 1 cup
Ginger garlic coarse grounded 1/2 cup
dry mango powder 2 tbsp
haldi 1 tsp
Red chilli powder 1 tsp
Lemon juice 1 cup.


Roast all whole spices and ground to powder.

In a wok heat oil. Add all grounded spice. Stir for two mins.

Add green-red chilli- ginger-garlic coarse mix.

Stir at low heat till they are little soft.

Add salt. Red chilli powder ,salt and mango powder and haldi.

Stir for two three mins.

Switch off gas.

Now let it cool. Pour in air tight jar and add lemon juice over it and refrigerate.

You can add Fine chopped dry fruits too.

There are many variations of the chukh in chamba valley.

1 comment:

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