Chuk Amilo: The treasure of Nepali kitchen

Did you know that in Newari culture, there’s a special day dedicated to enjoying citrus fruits? Kartik Shukla Navami, the ninth day of the bright Kartik month, is considered auspicious and is known as ‘akshay’ or ‘kushmand navami’. In Kathmandu, the Newars celebrate this day, called ‘jwa’ or ‘juga naami’, by indulging in various citrus fruits and dishes made from them.

Each food or fruit has deep roots in Nepali culture. Our ancestors, for sustainability, invented various methods, and one such method is making ‘chuk amilo’, allowing us to enjoy a tangy or acidic flavor all year round.

Food preservation has been an integral part of human civilization for thousands of years, playing a crucial role in ensuring food availability during scarcity and preserving culinary traditions for future generations. In the picturesque hilly mountain regions of Nepal, chuk amilo, a molasse-like extract derived from the nibuwa fruit, has been cherished for generations, preserving not only the essence of the fruit but also the rich heritage of Nepalis culture.

The concept of food preservation has been a constant companion to human beings in their quest for survival. From early civilizations to modern times, people have developed various techniques to store and extend the shelf life of perishable foods, ensuring sustenance during challenging times and allowing communities to relish the tastes and traditions of their ancestors.

Food preservation techniques vary across regions and cultures, with each method making a unique contribution to the culinary world. Some common methods include drying, salting, smoking, canning, pickling, fermenting, and the use of preservatives, chosen based on available resources, local ingredients, and culinary traditions.

Chuk amilo stands as a shining example of food preservation in Nepal. The nibuwa fruit, also known as Nepali lemon, thrives in the fertile soils of Nepal’s mountains, particularly between October and April. To create chuk amilo, the juice is extracted and cooked slowly, resulting in a dark, aromatic, and pungent substance that captures the essence of the nibuwa fruit.

The Nibuwa fruit is remarkable not only for its impressive size but also for its distinctive sour flavor, making it an essential part of Nepali kitchen cabinets. The scarcity of ghee, chuk amilo, and khudo in a household’s kitchen can impact the ability to prepare traditional Nepali dishes.

Food holds a special place in many cultures and running low on essential ingredients can impact overall well-being. The preservation of chuk amilo carries the magic of tradition and cultural significance. Beyond its delightful taste, chuk amilo offers a range of medicinal properties, aiding digestion, reducing swelling, and alleviating pain associated with urinary problems, kidney stones, and toothaches. Traditional remedies passed down through generations attest to its healing qualities.

In Nepali culture, chuk amilo is celebrated not only for its medicinal properties but also for its nostalgic value. It is often associated with cherished memories of mothers and grandmothers skillfully using this culinary treasure in their recipes, symbolizing the warmth of family kitchens and the love poured into every dish. Chuk amilo is known to alleviate pain from fractured bones and even soothe the effects of a night of indulgence, making it a versatile and beloved ingredient.

Chuk amilo is more than just an ingredient, it embodies the essence of Nepali culture and traditions. Passed down through generations, its unique preparation and preservation methods have become an integral part of Nepali culinary heritage. The slow cooking process and the use of high-quality lemons continue to uphold this valuable tradition, allowing it to be enjoyed throughout the year.

Food preservation, in general, is a way of preserving culinary traditions and flavors, ensuring they are passed down from one generation to the next. It honors the knowledge and skills of ancestors and maintains a connection to cultural roots. 

As we savor the tangy flavor and bask in the healing properties of chuk amilo, it connects us with nature's abundance and the remarkable wisdom of our ancestors. Its versatility in enhancing flavors and providing medicinal benefits makes it an indispensable part of Nepali cuisine. Chuk amilo is a testament to the rich biodiversity of Nepal’s hilly mountain regions and the sustainable practices passed down through generations.

Chuk amilo is not just a culinary delight; it is a treasure that binds us to our roots, memories, and the legacy of a proud nation. Every drop of this precious molasse carries the essence of Nepal’s hilly mountain regions and the love of those who have preserved its traditions. As we experience the magic of chuk amilo in our Nepali pickles (achar) or find relief from an ailment, let it be a reminder of the rich heritage we carry and the love of our mothers who made our kitchens come alive with this special ingredient.

The author is a UK-based R&D chef