Tangthur is a buttermilk-based chutney that is integral to Ladakhi cuisine, particularly during the summer months. As temperatures rise, it is commonly paired with paba—a dense bread made from roasted barley flour—and eaten as part of a staple breakfast.
A key ingredient in Tangthur is skotse, an aromatic herb native to the high-altitude regions of the Himalayas. Known colloquially by this name, skotse grows wild in the remote meadows of Ladakh and is foraged by local communities during the short summer season. The herb resembles dry, brownish-green grass and is prized for its distinct aroma and garlic-like flavour.
As a seasonal herb, skotse is collected during the summer and processed to be used during the colder months. Farmers trek into the mountains to collect the leaves, which are then hand-pounded to a coarse consistency, shaped into small circular cakes, and sun-dried for approximately 20 days. Once dried, they are stored in airtight containers for use during the winter.
This recipe is an excerpt from Chutney: A Compendium of Stories and Recipes by Rushina Mubshaw-Ghildiyal. The book comprises recipes that map chutneys from across India using community knowledge, oral histories, and the techniques unique to each of them. Read an interview with the author.
| Choice of greens (sarson, methi, bathua, or mooli leaves) | 500 grams |
|---|---|
| Yoghurt | 350 millilitres |
| Water | 150 millilitres |
| Salt | to taste |
| Vegetable oil | 1 tablespoon |
For the tempering:
| Onion, finely chopped | 1, medium |
|---|---|
| Skotse (wild Himalayan chives), lightly crushed | 1 teaspoon |
What You Will Need
Heavy-bottomed pot, whisk, small tadka pan, mixing bowls
Instructions
Wash the greens of your choice thoroughly to remove any dirt or grit. Bring a pot of water to a boil and blanch the greens for 2–3 minutes, until just wilted and tender but still vibrant in colour. Drain and allow them to cool.
Squeeze out any excess water, then finely chop the greens and transfer to a large bowl.
To prepare the buttermilk, in a separate bowl, whisk together the yoghurt and water until smooth.
Add the buttermilk to the chopped greens along with salt, and mix well. Set aside.
To prepare the tempering, in a small pan set over low heat, warm the vegetable oil. Add the chopped onion and cook until translucent.
Add the crushed skotse and allow it to sizzle briefly, releasing its aroma.
Pour the hot tempering over the greens-and-buttermilk mixture. Mix gently to combine.
Refrigerate for at least 30 minutes before serving. Serve chilled with breads of your choice.
Tips:
Ensure the greens are well-drained before chopping to avoid diluting the mixture.
Adjust the consistency by adding a little water if needed.
If skotse is unavailable, garlic chives can be used as a substitute.
This is a recipe excerpt from ‘Chutney: A Compendium of Stories and Recipes’ (2025) by Rushina Munshaw-Ghildiyal, published by A Perfect Bite Consulting. Excerpted with permission from the author and publisher.
Rushina Munshaw-Ghildiyal is an award-winning culinary chronicler and consultant, with over two decades of experience in food and publishing.
Nilza Wangmo is an entrepreneur who runs Alchi Kitchen in Ladakh, and is among the first to serve traditional Ladakhi cuisine. Nilza has carried her recipes to pop-ups across India.She has also been involved in charitable work with People’s Action Group for Inclusion and Rights, a movement to create a prejudice-free society by sponsoring female education.
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