Chamba Chukh Aloo
Boiled potatoes tossed with the fiery Kinnauri-style chukh chilli pickle and mustard oil, a quick, punchy side dish across Himachali homes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 170 kcal
Equipment
- •Pot
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 7 g
- carbs
- 26 g
- fibre
- 3 g
- protein
- 3 g
- calories
- 170 kcal
Instructions
- 1
Boil the potatoes until easily pierced with a fork. Peel and cut them into cubes.
- 2
Put the potato cubes into a mixing bowl.
- 3
Add the chukh (spicy chilli pickle) along with a little of its oil.
- 4
Drizzle the mustard oil over the potatoes.
- 5
Toss gently until the potatoes are evenly coated with the pickle.
- 6
Taste and adjust the salt, as chukh is already salty. Garnish with coriander and serve.
- 7
Adjust the salt again since chukh is naturally salty and tangy, then serve warm.
Chef's tips
Add the chukh a little at a time and taste as you go, since its heat and saltiness can vary.
Ingredient substitutions
- chukh → any red chilli pickle
Storage
Refrigerate for up to a day.
Reheating
Best served at room temperature; no reheating needed.
Common mistakes to avoid
- •Adding too much extra salt, as the chukh pickle already contains plenty of salt.
Serving suggestions
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