Go Back
Traditional ginger pickle in a glass jar, perfect for Indian cuisine.

inji thokku

ginger pickle
No ratings yet
Print Pin

Ingredients

To roast

  • 75 grams of ginger
  • 30 g of tamarind
  • 1/2 Tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tbsp sesame oil

To temper

  • 2 tbsp sesame oil
  • 1/2 tsp mustard seeds
  • asafoetida

Thokku

  • 1 tsp salt
  • 2 tbsp jaggery
  • 1/2 tbsp Kashmiri chilli powder
  • 1 tbsp water
  • 1/2 tsp 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 tbsp 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 tbsp 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!