Inji Thokku | Ginger pickle

inji thokku, inji oorugai, ginger pickle, ginger oorugai, inji oorugai, south indian pickle, tamil pickle, spicy ginger chutney, homemade ginger thokku, instant ginger pickle, ginger thokku recipe, ginger pickle benefits, ginger chutney, curd rice side dish, idli dosa chutney, shelf stable pickle, jaggery ginger pickle, tamarind ginger chutney with step-by-step pictures and video recipe. Check out the pudina inji oorugai, and if you like the video, please SUBSCRIBE to my channel

ginger thokku

Spicy, tangy, and packed with bold South Indian flavors, inji thokku—also known as inji oorugai or ginger pickle—is a traditional condiment that elevates any meal. Made from fresh ginger, tamarind, and aromatic spices, this fiery pickle is a staple in Tamil kitchens and a perfect companion to curd rice, idli, dosa, and more. Whether you're craving a digestive boost or a flavorful side dish, this homemade ginger thokku delivers both taste and health benefits in every spoonful.

How long does inji thokku last?

Properly stored in a clean, airtight glass jar, inji thokku can last up to 1 year without refrigeration due to its low moisture content and oil-based preservation.

What are the health benefits of ginger pickle?

Ginger is known for its anti-inflammatory, digestive, and immunity-boosting properties. The pickle may help with nausea, bloating, and cold symptoms. However, it's also high in salt and oil, so moderation is key.

How is inji thokku typically served?

It pairs beautifully with curd rice, idli, dosa, upma, and even chapati. A spoonful with sesame oil over hot rice is a classic comfort meal.

What does inji thokku taste like?

It’s a spicy, tangy, and slightly sweet condiment made with ginger, tamarind, jaggery, mustard seeds, red chili powder, and asafoetida.

How should I store ginger pickle?

Store in a cool, dry place in a sterilized glass jar. Avoid moisture and always use a dry spoon to extend shelf life

WHY KASHMIRI CHILLI POWDER FOR THE SOUTH INDIAN PICKLE VARIETY?

Kashmiri chilli powder is not as spicy as regular chilli powder. Adjust the chilli powder according to your taste.

CAN I REDUCE OIL?

For the best pickle taste, I would recommend the quantity of oil mentioned in the post. You can reduce the oil, but the ginger pickle taste might vary accordingly.

Variations for ginger thokku

1. chilli instead of chilli powder
2. the garlic and onion for extra flavor
3. Increase sesame oil for a longer shelf life

PICKLE  VARIETIES IN TMF

CURD RICE

Ingredients

To roast 

How to make inji thokku with step-by-step pictures

• First, saute mustard seeds,  fenugreek seeds, and coriander seeds, roast well

• Add oil and saute ginger for a minute

• Furthermore, add tamarind; saute for one more minute

• Cool and transfer to a mixie jar; grind the dry ingredients well

• Add ginger and tamarind; pulse

• Heat 2 tablespoon of oil and temper mustard seeds

• Furthermore, add asafoetida; quick mix

• Add ground mixture, Kashmiri chilli powder, and chilli powder; quick mix

• Furthermore, add water, salt, and jaggery; cook till oil separates

• For a longer shelf life, add 1 tablespoon of oil and cook till the oil oozes out

inji thokku

ginger pickle

No ratings yet

Print Pin Comment

Ingredients

To roast

• 75 grams of ginger
• 30 g of tamarind
• 1/2 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 1 tablespoon sesame oil

To temper

• 2 tablespoon sesame oil
• 1/2 teaspoon mustard seeds
• asafoetida

Thokku

• 1 teaspoon salt
• 2 tablespoon jaggery
• 1/2 tablespoon Kashmiri chilli powder
• 1 tablespoon water
• 1/2 teaspoon chilli powder

Instructions

• First, saute mustard seeds,  fenugreek seeds, and coriander seeds, roast well
• Add oil and saute ginger for a minute
• Furthermore, add tamarind; saute for one more minute
• Cool and transfer to a mixie jar; grind the dry ingredients well
• Add ginger and tamarind; pulse
• Heat 2 tablespoon of oil and temper mustard seeds
• Furthermore, add asafoetida; quick mix
• Add ground mixture, Kashmiri chilli powder, and chilli powder; quick mix
• Furthermore, add water, salt, and jaggery; cook till oil separates
• For a longer shelf life, add 1 tablespoon of oil and cook till the oil oozes out

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!