- This recipe yields 450 grams of gongura pickle / thokku.
- Serving size given in the recipe is approximate only.
- The color of the gongura deepens from lighter green to dark green color once it cools down and refrigerated. Consistency will also thicken.
- I Highly recommend to go with exact grams measurements for the gongura leaves, because one bunch of gongura leaves might be bigger bunch and weigh more. Then you need to increase the overall quantity for all other ingredients as well. Note - if you are not having kitchen scale to weigh, then use two thin bunch or 1 big bunch of gongura leaves.
- Also recommend to measure the exact 450 ML of water, so you can avoid adding more water than required. Then you'll end up cooking more time, and waiting for the water to be reduced.
- Adding jaggery in the end is optional. I forgot to show jaggery in the picture, but added it in the end as mentioned in the recipe. It enhances the overall flavor and balances the spice level ( note - adding jaggery will not give any sweetness to the pickle / thokku).
- I used store brought tamarind pulp which was little watery in consistency, so I added 2 tablespoons in the recipe. If the tamarind paste is thick , then add 1 tablespoon first, taste it and then add more if required at the end.
- Recommend using long dry red chili variety from the Indian Store.
- You can use canola oil or vegetable oil instead of sesame oil given in the recipe, also recommend using the given amount of oil for making the pickle. It helps to store the pickle for a longer time in the refrigerator.
- Instead of minced garlic, you can crush the garlic with mortar and pestle and add it. If using crushed garlic, then add 4 to 5 cloves or more to your preference.
- If you are looking to make your own tamarind pulp, then check the link here - How To Extract Tamarind Juice
Check out the
popular Gongura Chicken Recipe from the blog in the link below
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For other instant mix recipes, check the link here –
Instant Mix , spices mix and pickles
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