The Chamba Chukh is a fiery dried red chilli pickle from the Chamba Valley in Himachal Pradesh.
Several variations of the chukh exist throughout Himachal Pradesh, I hear, while the basic ingredients remain the same. The version I made is hot too, but I tried to even it out by adding lots of lemon juice and some jaggery. The result was a delectable chukh, which makes for a beautiful accompaniment to rotis, idlis and dosas, a lovely spread for nachos, pizzas, sandwiches and rolls.
I love how it jazzes up a dull dish, adds a zing to otherwise bland dishes. The chukh travels really well too, and can be stored for up to a month.
Check out the recipe, just in on my photo blog!