Apricot Thokku!

Spicy Indian Condiment

This season has been such a blessing with our fruit trees! Harvest has been bountiful. I have already frozen containers od jam and bags of chopped peaches and apricots. My husband wanted to get innovative with this weekend’s harvest and attempt a Thokku with Apricots!

Thokku is spicy condiment which goes along well with just about anything, like upma, chapatti, dosa or rice! The key for the flavor of this thokku is the gingelly oil and the powder mix that we add while cooking. This recipe is super simple and long shelf life as long as you are generous with the oil and store in refrigerator.

So, let us get right to it!

Print Recipe

Apricot Thokku/ Pickle

Servings

Ingredients

• 4 cups Apricot Not over ripe. chopped
• 1/2 tsp hing
• 1 tsp turmeric
• 4 tbsp chili powder
• 2.5 tbsp – 3tamarind paste
• 1/2 cup gingelly oil
• Lots of Love

Roast and grind

• 1 tbsp methi seeds
• 1/2 tbsp mustard seeds

Servings Ingredients 4 cups Apricot Not over ripe. chopped 1/2 tsp hing 1 tsp turmeric 4 tbsp chili powder 2.5 tbsp – 3tamarind paste 1/2 cup gingelly oil Lots of Love Roast and grind 1 tbsp methi seeds 1/2 tbsp mustard seeds

Instructions

1. In a small kadai, dry roast 1 tbsp methi seeds, 1/2 tbsp mustard seeds.
2. Once the methi turns dark brown, turn off flame. Let it cool and grind.
3. In a large kadai, heat 4 tbsp gingelly oil. ENSURE THE ENTIRE COOKING HAPPENS IN LOW TO MEDIUM FLAME.
4. Once oil is hot, add 4 cups of chopped apricots. Choose apricots that are firm.
5. Add 1/2 tsp hing, 1 tsp turmeric, 4 tbsp Chili powder, 2.5 – 3 tbsp tamarind paste and required salt.
6. Sauté well. After 5 mintues, add 2 tbsp. of gingelly oil and 2 tsp of the ground powder.
7. After another 3-5 minutes, add 2 tbsp. of gingelly oil and 1 tsp of the ground powder. Taste and adjust salt if necessary.
8. Sauté 2 minutes and turn off flame. Set aside to cool. Thokku is ready!