Inji Thokku | Ginger Pickle
Hot and Sweet and Sour Inji thokku or ginger pickle is a great rice and tiffin accompaniment prepared with loads of ginger and jaggery and tamarind and red chilly powder.
Servings: 10
Calories: 193kcal
Equipment
- Mixer jar and kadai or a sauce pan
Ingredients
- 1.5 cups Ground Ginger
- 3 tbsp Oil
- 1 tsp Mustard seed powder
- ½ tsp Mustard seeds
- 1 tsp Fenugreek powder
- 1 tsp Hing
- 1 tbsp Tamarind Paste if using tamarind, soak them in 3 tbsps of water and grind them
- 1 tbsp Salt
- 2 tsp Red chili powder you can add up to 2.5 tsps or to your taste
- 6 tbsp Water divided, 3 tbsps optional for soaking tamarind
- 3 tbsp Jaggery
- 1 tbsp Gingelly oil
- 5 Curry leaves to garnish
Instructions
- Wash and peel the ginger skin and chop them roughly. Then grind them by adding 3 tbsps of water. I got around 1.5 cups and the spice measurement is based on this quantity.
- Heat the kadai and 3 tbsps of oil.
- Once the oil is hot, add the mustard seeds.
- As they start to splutter, add the mustard powder, methi/fenugreek powder and hing.
- Fry for a minute and now add the ground ginger.
- Add salt, tamarind paste and red chili powder and mix well.
- Reduce the heat to medium-low and let it cook for about 10 minutes. Make sure you mix them for every minute or so.
- Intially it absorbs all oil, but after some time it will slowly start to ooze oil out and comes together as a balls. (In tamil, we say thirundu varum pozhudu)
- Now add the jaggery and mix well and let it cook for couple more minutes. (More we cook, more shelf life)
- Add the gingelly oil and mix well and cook for couple more minutes. The right consistency is, it should come together as one big non sticky ball like below.
- That’s it. Ginger pickle is ready.
- Let it cool completely before refrigerating. Serve hot with rice or curd rice or any tiffin.
Notes
- Ginger can be grated instead of grinding.
- Adjust the red chili powder and salt according to the spiciness of ginger.
- Ginger is spicy, and we are adding red chili powder, so I went with 3 tbsps of jaggery. You either reduce or increase as per your preference.
- You can grind a strand of curry leaves along with ginger, and it adds more flavor to this thokku.
Nutrition
Calories: 193kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 717mg | Potassium: 489mg | Fiber: 5g | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 7mg