Dadim, the Himalayan variety of pomegranate, is a cherished fruit in Uttarakhand and an essential part of traditional food culture. Smaller in size than regular pomegranate—about 40%—it turns a deep red when ripe and offers a unique balance of sour and sweet flavours. This distinctive taste makes Dadim especially valued in local cuisine.
The juice of Dadim is slowly cooked for hours over a wood or charcoal fire in iron utensils until it thickens into a dark, rich concentrate known locally as Chukh. Stored in glass bottles, this intensely sour preparation is long-lasting and widely used in chutneys, soups, and traditional dishes. Chukh is also known for its medicinal properties and is traditionally used to support digestive health.
Benefits
- Supports digestion and helps relieve indigestion
- Traditionally used for stomach-related ailments
- Helps manage nausea and vomiting
- Rich in natural antioxidants
- Adds a unique sour flavour to chutneys and soups
- Prepared using traditional slow-cooking methods
- Long shelf life when stored properly
Precautions
- Consume in small quantities due to strong sourness
- Not recommended on an empty stomach
- Store in a cool, dry place in a glass container
- Refrigerate after opening for extended freshness
- Discontinue use if acidity or discomfort occurs
