Churpi Chutney: Pahadi Powerhouse for Your Palate!

Namaste and Jai Nepal, my lovely foodies! Chef Curry Do’pyaza here, back with a recipe that’s as rugged and resilient as the Himalayas themselves: Churpi Chutney!

For my Nepali and North-Eastern Indian brothers and sisters, “Tashi Delek!” This isn’t just food; it’s a taste of home, a memory of crisp mountain air, and the warmth of family gathered around a crackling fire.

When Do We Feast on Churpi?

Churpi is more than just a snack; it’s a part of our culture. You’ll find it offered during Losar (Tibetan New Year), Dashain, Tihar and other festivals as a sign of respect and good fortune. It’s a staple for trekkers and herders in the high altitudes, providing sustained energy and warmth. We often enjoy it during the cold winter months, as its rich flavor and protein content provide comfort and strength.

A Little Churpi History Lesson

Churpi has been around for centuries! It’s traditionally made from yak milk (though cow milk is also used these days) and has been a vital source of protein for people living in the Himalayan region. It’s a testament to the ingenuity of our ancestors, who found a way to preserve milk and create a delicious, long-lasting food.

Now, let’s get cooking! This chutney recipe is a flavorful way to enjoy churpi, especially if you find plain churpi a bit too hard to chew.

Churpi Chutney Recipe

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients You’ll Need:

100 grams Churpi (Hard Himalayan Cheese), soaked in warm water for 30 minutes to soften
1 medium sized Pyaaz (Onion), finely chopped
2 medium sized Tamaatar (Tomatoes), finely chopped
2-3 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level!)
1 inch Adrak (Ginger), grated
4-5 Lasun (Garlic) cloves, minced
1 tablespoon Dhaniya Powder (Coriander Powder)
1/2 teaspoon Jeera Powder (Cumin Powder)
1/4 teaspoon Haldi Powder (Turmeric Powder)
1/4 teaspoon Lal Mirch Powder (Red Chilli Powder), optional
2 tablespoons Sarson ka Tel (Mustard Oil) or any cooking oil
2 tablespoons fresh Dhaniya Patta (Coriander Leaves), chopped for garnish
Salt to taste

Let’s Get Cooking!

Soften the Star: Take your churpi and soak it in warm water for about 30 minutes. This will make it easier to grate or crumble.
Prep the Veggies: While the churpi softens, chop your onions, tomatoes, green chilies, ginger, and garlic. Keep them ready to go.
Tadka Time! Heat mustard oil in a kadhai or pan over medium heat. Let it get nice and hot.
Sizzle and Pop: Add the chopped garlic and ginger to the hot oil. Sauté for a minute until fragrant. Don’t let it burn!
Onion Power: Add the chopped onions and sauté until they turn a beautiful golden brown.
Tomato Tango: Add the chopped tomatoes and cook until they soften and release their juices. This usually takes about 5-7 minutes.
Spice It Up: Add the coriander powder, cumin powder, turmeric powder, and red chili powder (if using). Sauté for another minute, stirring constantly to prevent burning.
Churpi Champion: Grate or crumble the softened churpi and add it to the pan. Mix well with the spices and vegetables.
Simmer and Savor: Add a little water (about 1/4 cup) if the mixture seems too dry. Cover the pan and let it simmer for about 5-7 minutes, allowing the flavors to meld together.
Season and Serve: Season with salt to taste. Garnish with fresh coriander leaves. Serve hot!

Chef Curry’s Top Tips:

Churpi Quality: The quality of your churpi makes a big difference. Try to find authentic, high-quality churpi for the best flavor.
Spice Level: Adjust the amount of green chilies and red chili powder to your liking. This chutney can be as mild or as spicy as you want it to be!
Softening Churpi: If your churpi is very hard, you can soak it in warm milk instead of water for a richer flavor.

Cooking it Your Way:

Gas Stove/Induction Stove: Follow the recipe as described above.
Pressure Cooker: You can pressure cook the chutney for 2 whistles after adding the tomatoes and spices. Release the pressure naturally before adding the churpi. Simmer for a few minutes after adding the churpi.
Slow Cooker/Crockpot: Sauté the onions, ginger, and garlic in a pan. Then, transfer everything to the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Add the churpi during the last hour of cooking.

Nutritional Information (approximate, per serving):

Calories: 250-300
Protein: 15-20g
Fat: 15-20g
Carbohydrates: 10-15g

Serving Suggestions:

Enjoy it with roti, paratha, or rice.
Serve it as a side dish with dal and sabzi.
Use it as a flavorful filling for momos or thukpa.
Spread it on toast for a unique and tasty snack.

A Humble Request:

Now, my dear readers, it’s your turn! Try this Churpi Chutney recipe at home. Experience the bold flavors of the Himalayas. Share this wonderful dish with your friends and family. Let them taste the magic of Churpi!

Until next time, happy cooking!

Yours truly,

Chef Curry Do’pyaza.