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.
In our household, meal never ends with curd/yogurt/buttermilk rice. If I prepare sambhar or Kuzhambu, we use that as the side for yogurt rice if not we go for pickles. I love pickles not only with yogurt rice but I can have it with any variety rice and also with sambhar and rasam rice. So at any time there will some pickle in my fridge. My recent food experiments are with fruits. I am trying to prepare savory items with fruits or substitute fruits instead of jaggery. This fall we bought loads and loads of apple. (Obviously seasonal fruits are the best and cheap). I love the crunchy and raw apples. I prepared smoothies and sauce with them. Then I thought why not try thokku with them and stock it up. This thokku goes well with idly and dosa too.
Its my appa’s favorite dish and this goes very well with yogurt/curd rice, idly and dosa too. This is an zero oil and zero water recipe so the shelf life is longer. Its one of the best dish to pack for hostel too. I have taken it many times. This is very very simple dish too. Here is the recipe,
Ingredients:
Steps:
When you have loads of tomatoes but got tired of preparing tomato rice and tomato chutney, here is an unique and interesting recipe for you – Tomato Thokku or Tomato Pickle. I already posted mango thokku. So now its time for tomato thokku. This goes well with chapati, Idly, dosa and I like to have it along with rice also. :-) The preparation method is pretty much similar to mango thokku.
