Nellikai thokku recipe

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Discover the delightful recipe of Nellikai Thokku, also known as Amla Thokku, complete with step-by-step visuals and an accompanying video. Nellikai Thokku is a dry chutney made from gooseberry, red chili, mustard, and fenugreek seeds. This easy-to-make chutney can be conveniently stored for a few days.

Thokku is a term commonly used to refer to dry chutneys. These chutneys are prepared without the addition of water and can be preserved for 1 or 2 weeks. Thokkus are commonly enjoyed as pickles, adding a burst of flavor to your meals. Indian Gooseberry, also known as Amla, offers a wide array of health benefits and serves as a remedy for various ailments. This remarkable fruit is exceptionally rich in Vitamin C and contains an abundance of minerals and vitamins such as Calcium, Phosphorus, Iron, Carotene, and Vitamin B Complex. Additionally, Indian Gooseberry acts as a potent antioxidant. Stay tuned for our upcoming post, where we will delve into extensive details about the incredible properties of Gooseberry.

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine Indian

Servings cup

Calories 60 kcal

Ingredients

10 Indian gooseberry / Amla / Nellikai (big sized)
8 – 10 red chilies
2 tsp mustard seeds
2 tsp fenugreek or methi seeds
Salt as per your taste

Ingredients for tempering:

1/2 tsp mustard seeds
1/2 tsp asafoetida
1/4 tsp turmeric powder
4 tsp oil

Instructions

Wash, pat dry, chop (or grate) and deseed the gooseberries.
In a frying pan dry roast red chilies, 2 tsp mustard seeds and 2 tsp fenugreek seeds under medium flame until mustard seed splutters.
Wait until cool and grind it into a fine powder.
Next to the same jar, add in chopped gooseberries and dry grind it.
Please note the mixie jar should be dry and do not add any water while grinding. Keep it aside.
Next take a frying pan and heat the oil. Add in mustard seeds.
When mustard seed splutters, add in asafoetida and turmeric powder. Immediately switch off the stove and wait until warm.
Once it is warm, add in ground gooseberry and spices. Also add in salt.
Mix it well and store it in a glass jar. Enjoy it with hot rice and ghee (or coconut oil). If you want to store it for more days, then refrigerate it. Also if you are preparing it in large quantity, then tempering can be done just before the use.