Craving a burst of flavour that's both quick and incredibly satisfying? Then look no further than Chamba Chilli Chuk, a vibrant and tangy instant pickle from the Himachal Pradesh region of India. This isn't your grandmother's slow-fermented pickle; Chamba Chilli Chuk is ready in minutes, offering a delightful explosion of spicy, sweet, and sour notes that perfectly complement any meal. Imagine the bright red chillies, glistening with oil and infused with the aromatic warmth of spices – a true testament to the simplicity and brilliance of Indian cuisine. The unique combination of ingredients creates a depth of flavour that belies its ease of preparation.
This incredibly versatile pickle is perfect as a condiment alongside pakoras, parathas, or even just a simple bowl of rice. The vibrant colours and intense flavour will elevate any dish. Ready to experience the magic of Chamba Chilli Chuk for yourself? Let's dive into the easy step-by-step process outlined below.
Tools Needed
- Chopper
- Pan
- Grinder jar
- Glass jar
Ingredients
- Green chilies
- Ginger
- Garlic
- Emami Healthy and Tasty Mustard Oil (strong version)
- Fennel seeds
- Mustard seeds
- Fenugreek seeds
- Turmeric powder
- Salt
- Degi chili powder
- Vinegar
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash green chilies, ginger, and garlic thoroughly. Wipe them with a cloth and chop roughly.
- Put the chopped ingredients in a chopper and chop them roughly (not finely).
- Mix the chopped ingredients in a bowl.
Step 2. Prepare and Combine the Spice Mixture
- Heat Emami Healthy and Tasty Mustard Oil in a pan until it smokes. Let it cool.
- Dry roast fennel, mustard, and fenugreek seeds in the pan. Once roasted, let them cool slightly.
- Grind the roasted seeds coarsely in a grinder jar.
- Add the ground masala to the bowl with the chopped chilies, ginger, and garlic. Mix in turmeric powder, salt, and degi chili powder.
Step 3. Combine and Marinate
- Add vinegar and the cooled mustard oil to the mixture. Mix well.
Step 4. Store and Age
- Transfer the mixture to a glass jar, press it down, and pour the remaining oil over it.
- Keep the jar in the sun for 2-3 days or on the kitchen counter if there's no sunlight.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Using the strong version of the mustard oil enhances the taste and shelf life of the pickle.
- This pickle can last for six months.
Nutrition
- N/A
FAQs
1. Can I adjust the spice level in the Chamba Chilli Chuk recipe?
Absolutely! Feel free to adjust the amount of green chilies to your preferred level of spiciness. If you prefer less heat, use fewer chilies or milder varieties.
2. How long will the Chamba Chilli Chuk last?
Stored in a clean, airtight container in the refrigerator, your Chamba Chilli Chuk should last for about a week. The flavors will intensify slightly over time.
So there you have it – a vibrant, flavourful, and incredibly easy Chamba Chilli Chuk recipe ready in minutes. This instant pickle is a perfect example of how simple ingredients can create a truly unforgettable taste experience. Enjoy the satisfying crunch and explosion of flavour with every bite!