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Sify Home > Food > Vegrecipes > Category > Chutneys sauces jam and pickles > Pickles > Chilli Ginger Thokku
Chilli Ginger Thokku
By : UmaMethod
- Wash and wipe ginger and green chillis.
- Peel ginger and chop into very fine pieces.
- Deseed and chop green chillis into very fine pieces.
- Heat oil in a deep bottomed heavy kadhai, add l.g powder and mustard, when it splutters addchopped chillis and ginger.
- Fry well till they are golden brown.add some water and tamarind paste. You can also add tamarind water.
- Add salt to taste and jaggery and let it simmer till oil floats on top.
- Cool and store in an airtight jar or bottle.
- Keeps for two to three weeks.
- Can keep for month or two if stored in refridgerator.
- Goes well with chappatis, pooris and also rice.
Ingredients:
ginger - 100g
green chillis - 50g
imli or tamarind paste - 3 tsp
jaggery - 1 lemon sized ball
sesame or til oil - 2 tbsp
mustard seeds - 1tsp
l.g.powder - 1pinch
salt to taste
ginger - 100g
green chillis - 50g
imli or tamarind paste - 3 tsp
jaggery - 1 lemon sized ball
sesame or til oil - 2 tbsp
mustard seeds - 1tsp
l.g.powder - 1pinch
salt to taste
