Ginger Thokku, Inji Thokku, Instant Ginger Pickle

Ginger Thokku or Inji Thokku is an instant South Indian pickle variety made with fresh and tender ginger. Tastes best with Curd Rice.

Ginger Thokku, Inji Thokku, Instant Ginger Pickle

It is good to be back after a short break, rejuvenated both spiritually and mentally. During Ganesh Chaturthi, we gorged on a lot of sweets and hence were craving something spicy. With fresh ginger in season, it was time to make the Ginger Thokku or Inji Thokku – An instant ginger pickle from the South Indian Cuisine.

As soon as the thokku batch was ready and cooling, I quickly pressure cooked some short grain Ponni Rice. For lunch, we topped the rice with a heaped spoon of this spicy Ginger Thokku with a drizzle of sesame oil – Happy and content souls, we both were!

Delicious Ginger Thokku Mixed with Rice
Delicious thokku mixed with rice and sesame oil

Ma made Ginger Thokku during monsoons and winters as they are good for both stomach and to fight cold and congestion which is common during both the seasons.

I especially love making Inji Thokku with the fresh ginger available during monsoons. It has a light pale brown colour, very tender skin and flesh and extremely flavourful.

Fresh Ginger
Fresh Ginger

For those wondering what is Thokku? It is an instant pickle variety from South India, made with seasonal ingredients. During summers, we make Manga Thokku from Raw Mangoes.

Unlike regular pickles, these have short shelf life. They do not require any exposure to sun or excess oil and salt for preservation.

I made a slightly big batch of the Ginger Thokku to serve with Adai the next day for breakfast. Thokku tastes best with the quintessential South Indian Soul Food – Curd Rice.

The thing about having a batch of thokku at home is that the entire menu is curated in accordance with it. So, even though the shelf life of this thokku in a refrigerator is up to a month, it does not last very long. I am sure all the South Indians would concur.

Very few ingredients are required to make this Ginger Thokku and most of it would be available in your pantry. Some tips are shared below to make the best batch of Inji Thokku at home which would be loved by the entire family.

Tips to Make Best Ginger Thokku

  • While making any pickle variety, ensure your pan or kadhai is dry and heated well before the oil is added. The spoons used for stirring should be clean and dry too.
  • I have used fresh and tender ginger for this recipe. However, if you are unable to source the same, then ensure you scrape/peel the thick skin of the ginger and grind it well. DO NOT ADD WATER WHILE GRINDING.
  • Use a variety of red chilli powder that is less spicy and has more colour. Kashmiri Red Chilli powder is recommended.
  • Ginger is naturally spicy so adding a lot of heat is not recommended. However, if you have taste buds similar to mine and can handle heat, please feel free to use a spicy variety of red chilli powder.
  • Jaggery is highly recommended for the authentic taste and also to cut down the tanginess from the tamarind extract used.
  • Use Sesame oil or gingelly oil for best results.
  • Store the pickle in a glass bottle (clean and dry) and refrigerate it for longer shelf life.
Ginger Thokku Recipe

Step by Step Recipe to Make Inji Thokku at home

  • First wash and pat dry the fresh ginger, peel the tender skin and grind it to a thick paste (do not add water)
  • Heat a pan or kadhai, add 1/4th cup sesame oil.
  • Add 1 tsp mustard seeds, allow it to crackle and then add 1/4 tsp methi dana or fenugreek seeds.
  • Now add 4-5 nos. pondy red chillies and 1/4 tsp hing or asafoetida.
  • Now add the ginger paste, along with some salt to taste and 1/2 cup tamarind extract.
  • Mix this well, until it thickens slightly.
  • Now add 4 tsps of red chilli powder and 1/2 tsp of turmeric powder.
  • Mix well, allow it to cook until the quantity further reduces and you see the oil leaving the sides of the pan.
  • Switch off the flame, allow it to cool completely before transferring to a clean and dry glass jar with a tight lid.
  • Refrigerate this pickle. It has a shelf life of one month under refrigeration.
Ginger Thokku Recipe

Ginger Thokku, Inji Thokku, Instant Ginger Pickle

Ginger Thokku or Inji Thokku is an instant South Indian pickle variety made with fresh and tender ginger. Tastes best with Curd Rice.
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Course: accompaniments, Side Dish
Cuisine: South Indian
Keyword: Ginger Thokku, Inji Thokku, Instant ginger pickle, Onam recipes, South Indian pickle recipes, Vishu recipes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 250 gms Fresh Ginger (peeled and roughly chopped)
  • 1/4 cup Sesame oil
  • 1/2 cup Thick Tamarind Extract See Notes below
  • 1 tsp Mustard seeds
  • 1/4 tsp Methi Seeds or Fenugreek seeds
  • 4-5 nos. Whole Red chillies I have used Pondy chillies
  • 4 tsp Red chilli powder
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Hing or asafoetida
  • salt to taste
  • 1 tbsp Jaggery optional but recommended – See Notes below

Instructions

  • First wash and pat dry the fresh ginger, peel the tender skin and grind it to a thick paste (do not add water)
  • Heat a pan or kadhai, add 1/4th cup sesame oil.
  • Add 1 tsp mustard seeds, allow it to crackle and then add 1/4 tsp methi dana or fenugreek seeds.
  • Now add 4-5 nos. pondy red chillies and 1/4 tsp hing or asafoetida.
  • Now add the ginger paste, along with some salt to taste and 1/2 cup tamarind extract.
  • Mix this well, until it thickens slightly.Now add 4 tsps of red chilli powder and 1/2 tsp of turmeric powder.
  • Mix well, allow it to cook until the quantity further reduces and you see the oil leaving the sides of the pan.
  • Switch off the flame, allow it to cool completely before transferring to a clean and dry glass jar with a tight lid.
  • Refrigerate this pickle. It has a shelf life of one month under refrigeration.

Notes

  • 1 cup is 250 ml measurement
  • Thick Tamarind Extract – Small Lemon Size Tamarind soaked in 1/2 cup of hot water for 10 minutes. Extract the thick juice and use it for the recipe. If you are using ready made tamarind paste, use 1.5 tbsp. 
  • Adding Jaggery is optional. Although, it brings out the best taste in thokku, reduces heat from chillies and tanginess from the tamarind. Hence highly recommended.  
  • For all pickles at home, we prefer Sesame oil or gingelly oil. 

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Vidya Narayan

Views: 1731

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. Love ginger Thokku. Beautiful pics.

    1. Me too. Thank you

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