Inji Thokku or Ginger Pickle is a delicious condiment that you can serve with curd rice or roti. It is easy and simple to make. It has a refreshing taste and it helps indigestion.
My mom is a wonderful cook. She likes to add ginger in many of her dishes such as ven pongal, vazhaikai poriyal, potato poriyal and also sundal. So I follow her recipes a lot and even I add ginger a lot in my cooking. This pickle is my favorite and you can store this pickle for upto a month in the refrigerator.
- Chopped ginger – 1 cup
- Tamarind – one gooseberry size
- Dried chilies – 6 (adjust to taste)
- Sesame oil – 6 tbsp
- Mustard seeds – 1 tbsp
- Salt to taste
Method of Preparation:
1. Grind chopped ginger by pulsing it a few times. Add tamarind, dried chilies and salt to it.
2. Grind everything to a fine paste.
3.Heat a pan with sesame oil, add mustard seeds and allow to splutter. Add the ginger paste and cook over low flame. Stir continuously.
5.Keep stirring until there is no water and oil starts separating. Ginger Thokku is ready.
Preparation time: 40 minutes
Yield: 3/4 cup