Monday, August 8, 2011

Inji Thokku (Ginger Pickle)

One more simple pickle from my Great Grandma's recipe list! I hope you enjoy making this super simple and super quick இஞ்சி தொக்கு or Ginger Pickle. It is a very good accompaniment for curd rice or ஊத்தப்பம் (Uthappam)


- 1 cup finely chopped ginger 
- 7 or 8 green chillies (less or more based on your spice level preference)
- Medium gooseberry sized tamarind
- Crushed Jaggery - double the amount of tamarind
- 4 tsp Sesame oil
- Salt to taste
- 1/4 tsp mustard for seasoning

Prep time: 5 mins    Cook time: 15 mins


- Peel the skin of ginger and chop it finely.
- Wash and chop the green chillies finely.
- In a pan, heat 1 tsp oil and add the ginger and chillies and fry till the raw smell goes.
- After 3 mins add the tamarind and jaggery and fry for a further 2 mins till they soften up.
After frying in the pan
- On cooling, grind the above in a blender with salt and little water if needed.
After grinding in blender
- In a pan heat the remaining oil, add mustard seeds and allow to splutter.
- Once mustard splutters, add the ground ginger chilly mix.
- Let this fry up for 4-5 mins on low heat. The paste will turn into a reddish brown color as you see in the pic below.
- Tasty ginger pickle is ready to be served.
Finale...The Ginger Pickle

Foot note: This pickle can be refrigerated and used.

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