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.
Servings 10 people
Equipment
- Mixer Grinder
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.