Thokku or Pickle is generally prepared without adding water and this exotic delicacy lasts for weeks if stored in a cool dry place. This pickle is made from the green gooseberries –
This is called Amla Pickle in the North of India, Nellikai Pickle in Tamil Nadu and parts of South India and Usirikai Thokku in Andhra Pradhesh !!
Gooseberry is low in Saturated Fats, Dietary fibre and Vitamin C. It is packed with Calcium, Phosphorus, Iron and Vitamin B
Generally good for health as it is cholesterol free and has a good amount of sodium
Ingredients
15 Raw Gooseberries (Medium Sized)
10 Tbs Oil
1 Tsp Mustard Seeds
1 Tsp Fenugreek & Asafoetida Powder*
2 -3 Tsp. Red Chilli Powder**
¼ Tsp. Turmeric Powder
1-2 Tsp. Salt
Preparation
Fenugreek and Asafoetida Powder*
Dry roast the fenugreek seeds till it turns golden brown.
Heat 1 teaspoon of the oil and add asafoetida
Fry for less than a minute
Grind the asafoetida and the roasted fenugreek into a fine powder
Red chilli Powder**
This can be prepared in advance by slightly dry roasting and grinding dry red chillies into a fine powder or can be bought from the local grocery store
(All the above powders can be made in advance and bottled ready to use for pickles and chutneys)
Steam the raw gooseberries (do not pressure cook) in a pressure cooker without the weight
Set aside for it to cool
Split in the centre with your forefinger and thumb to small pieces
Heat the remainder of the oil in the pan
Add the mustard seeds
When it crackles, add the turmeric powder, salt and fry on a medium flame for a few minutes
Stir in the red chilli powder and asafoetida powder for another 5-6 minutes
The pickle is done when all the oil is absorbed
Note: Cool and bottle it in an air tight container ready to be consumed
It keeps fresh for weeks if stored in a cool place or the fridge