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.

Grated Ginger Pickle (Inji Thokku)

Grated Ginger Pickle (Inji Thokku)

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.

Summary

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    Ingredients

    Grated ginger, lightly packeds (about 200g)
    2 cups
    Jaggery (could use sugar/ brown sugar)
    2 tbsps
    Gingelly (sesame seed oil)
    3-4 tbsps
    Kashmiri chilli powder or
    3 tsps to tastes
    Fenugreek powder (dry roast fenugreek and powder)
    ½ tsp
    Mustard seeds
    1 tsp
    Asafetida powder
    1’4 tsp
    Curry leaves
    1 sprig
    Salt
    to taste

    Steps

    1. 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.
    2. Cool and bottle.
    3. 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