A thokku is a pickle in which the main ingredient being pickled (Indian style), is usually sliced thin or grated and cooked along with spices till thick so the oil floats up. This means that the moisture content is greatly reduced and also contributes to the shelf-life of the pickle.
A ginger pickle is somewhat a contradiction of terms. Ginger is already fiery without pickling it! For this recipe, very tender ginger is used. The addition of a bit of jaggery
balances out the spicyness to make a very nice pickle. Here is how I make it.
2 cups grated ginger, lightly packed (about 200g)
2 tbsps jaggery (could use sugar/ brown sugar)
3-4 tbsps gingelly (sesame seed oil)
3 tsps Kashmiri chilli powder or to taste
(this pickle requires much less as the ginger provides a lot of the spice)
½ tsp fenugreek powder (dry roast fenugreek and powder)
1 tsp mustard seeds
1’4 tsp asafetida powder
1 sprig curry leaves
salt to taste
Heat the oil, add the mustard seeds. When they splutter, add the asafetida and curry leaves. Stir once, and then add the grated ginger, chilli and fenugreek powders and salt. Mix well, turn down the heat and allow to cook while stirring occasionally. When the ginger is cooked, the oil will be visible at the sides. Add the jaggery and stir to blend well.
Cool and bottle.
This pickle goes well especially with rice and curds (yogurt).
This is my entry for this month’s Think Spice Think Ginger hosted at Sunita’s world.