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 chili powder. It goes well with idly, dosa, upma, and curd rice and of course it can be mixed with rice also. It’s a spicy chutney with longer shelf life. 

InjiThokkuFG

It’s interesting how some recipes have two names. I was planning to prepare a recipe that can be called under a name starting with “I” and also under S. But then how it became inji thokku? Simple both I and M bought loads of ginger without realizing that we have enough at home. So I converted my ginger stash into a ginger pickle or thokku. I am so glad I picked Tamil Nadu cuisine as my theme, I can post all my day to day recipes here. :-)

I have already posted Tomato Thokku, Mango Thokku, Apple Thokku and Gooseberry Thokku also. So here comes one more, Inji thokku. I served the Godumai or the cracked wheat upma with this thokku. You can either grate the ginger or grind them together as I did. The texture will slightly differ but also the texture depends upon the tenderness and fiber content. Gingelly oil drizzled later and it is preferred, but if you don’t have gingelly oil use the regular cooking oil. Mustard seed powder is just a preservative here.

GingerPickle

Mustard Seed Powder:

Dry roast about 1 to 2 tbsps of mustard seeds in a kadai without adding any oil. As they start to splutter, turn off the heat and let it cool. Then dry grind it coarsely. I keep this always in hand as I use this powder for kiddo’s Rice and Cheese balls also.

Ingredients:

  • Ground Ginger – 1.5 cups
  • Oil – 3 tbsps
  • Mustard seed powder  – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Methi powder – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Hing – 1 tsp
  • Tamarind Paste – 1 tbsp  (if using tamarind, soak them in 3 tbsps of water and grind them)
  • Salt – 1 tbsp
  • Red chilly powder – 2 to 2.5 tsps
  • Water – 3 tbsps + 3 tbsps (optional for soaking tamarind)
  • Powdered Jaggery – 3 tbsps
  • Gingelly oil – 1 tbsp
  • Curry leaves – a couple for garnish

Steps:

  • 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.

GingerGroundGinger

  • 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 powder, turmeric powder, and hing.

InjiThokkuStep1

  • Fry for a minute and now add the ground ginger.
  • Add salt, tamarind paste, and red chilly powder and mix well.

InjiThokkuStep2

  • Reduce the heat to medium-low and let it cook for about 10 minutes. Make sure you mix them for every minute or so.
  • Initially, it absorbs all oil, but after some time it will slowly start to ooze oil out and comes together as balls. (In Tamil, we say thirundu varum pozhudu)

InjiThokkuStep3InjiThokkuStep4InjiThokkuStep5

  • Now add the jaggery and mix well and let it cook for couple more minutes. (More we cook, more shelf life)

InjiThokkuStep6

  • Add the gingelly oil and mix well and cook for couple more minutes. The right consistency is, it should come together as one big nonsticky ball like below. 

InjiThokkuStep8

  • That’s it. Ginger pickle is ready.

Let it cool completely before refrigerating. Serve hot with rice or curd rice or any tiffin.

InjiThokku3

Notes:

  • Ginger can be grated instead of grinding.
  • Adjust the red chilly powder and salt according to the spiciness of ginger.
  • Ginger is spicy, and we are adding red chilli 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.

GingerThokku

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.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. Ground ginger - 1.5 cups
  2. Oil - 3 tbsps
  3. Mustard seed powder - 1 tsp
  4. Mustard seeds - 1/2 tsp
  5. Methi powder - 1 tsp
  6. Hing - 1 tsp
  7. Tamarind Paste - 1 tbsp (if using tamarind, soak them in 3 tbsps of water and grind them)
  8. Salt - 1 tbsp
  9. Red chilly powder - 2 to 2.5 tsps
  10. Water - 3 tbsps + 3 tbsps (optional for soaking tamarind)
  11. Jaggery - 3 tbsps
  12. Gingelly oil - 1 tbsp
  13. Curry leaves - a couple for garnish
Instructions
  1. 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.
  2. Heat the kadai and 3 tbsps of oil.
  3. Once the oil is hot, add the mustard seeds.
  4. As they start to splutter, add the mustard powder, methi powder and hing.
  5. Fry for a minute and now add the ground ginger.
  6. Add salt, tamarind paste and red chilly powder and mix well.
  7. Reduce the heat to medium low and let it cook for about 10 minutes. Make sure you mix them for every minute or so.
  8. 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)
  9. Now add the jaggery and mix well and let it cook for couple more minutes. (More we cook, more shelf life)
  10. 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.
  11. That’s it. Ginger pickle is ready.
  12. Let it cool completely before refrigerating. Serve hot with rice or curd rice or any tiffin.
Notes
  1. Ginger can be grated instead of grinding.
  2. Adjust the red chilly powder and salt according to the spiciness of ginger.
  3. Ginger is spicy and we are adding red chilly powder so I went with 3 tbsps of jaggery. You either reduce or increase as per your preference.
  4. You can grind a strand of curry leaves along with ginger and it adds more flavor to this thokku.
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46 thoughts on “Inji Thokku | Ginger Pickle

  1. I have never made Inji Thokku before Sri.. I make Andhra Style Allam Pachadi but never tried this before! Looks yumm! Love the first pic and the last one with your creativity :) And regarding the setting with white balance, it is best to stick to the day light – thats what I do. I somehow am not a fan of yellowish tint or anything else and like the photos to reflect the natural color – but thats just me. If you click the pictures with normal light, you can also change these settings in the post processing :)

    • Thanks a lot CH. Amma used to prepare this for me to take to hostel. Thanks a lot for your comment on pictures. I should have rather mentioned how the color and background reflects and affects the WB. I took the first one at 5PM under bright light with lighter base and the recipe inside a glass ware. Whereas the bottom ones were taken at 6:30PM but it was bit cloudy (not dark, thanks to day light savings) with dark base and white ware and slightly under exposed. Just trying to understand the reflections. I know its just the basic physics concept but wanted to experiment it. I wasn’t planning to post the bottom ones but with my tendency to lose pics, I thought of adding a couple for comparing later. Between what tool you recommend for post processing?

  2. nostalgia hits !! reminds me of pati, while she made this by the gallons, and in a week, it would all be gone !! Thanks for a great recipe, will try this version….

  3. Amara

    The ginger pickle we make is a little different but your version looks interesting and the clicks are amazing. Bookmarked the recipe:)

    • Thanks a lot valli. Yeah for this blogging marathon I made sure that I took pics only during day light. Also I was playing with couple of settings and white balance and how the color of the dish affects the balance. Still getting the hang of it. Thanks again for the positive feedback.

  4. This is a totally different way of making ginger chutney from what I’m used to. It looks delicious and will taste great with anything. Bookmarked to try soon.

  5. Anu Nagaraja

    Lipsmacking ginger thokku!! I love all thokkus Vidhya. My mum makes them and they are so delcious. Your thokku looks gorgeous and inviting. Ginger is great for digestion also bringing in much fiber. Lovely!

Would love hear back from you. Drop in your feedback and comments. Thanks