5 March, 2019

APPLE-AMLA-GINGER TOKKU

Posted in : CHUTNEY/TOKKU on March 5, 2019 by : Divya Suresh

Inspired by the post of one of the fellow member in one of the food recipes groups Ashoka Acharya, made this spicy tangy tokku using apple, amla, ginger and fresh whole red chilies, which are available now in the market during winters. We relished this tokku with hot steaming rice for more number of times than with anything else. It has got all the tastes and flavors which makes your mouth watering. Here I have used the regular red apples which were little sweet, amla (seasonal) to get that nutrients as well as total sour taste, fresh whole red chili to make it spicy and ginger for that awesome flavor and health benefits and last but not the least fenugreek seeds powder which gives the tokku the bitter taste, which is also very much needed to get that overall taste – so the tokku consists of sihi-kahi-huli-khara ie…all in one taste. As I said overall this is a sweet, tangy, spicy, hot tokku recipe which tempts you to lick your fingers and goes well with almost anything & everything.

Use the apple which is slightly sour. If you are not using amla, then you need to put tamarind juice or amchur powder. I’m also planning to try out this recipe during summer using sour raw mango

Here you can have a look at other chutney recipes on my blog –guava/seebekayi/amrood chutney , amla/bettada nellikayi chutney , Coriander leaves-amla chutney , Pudina-amla chutney , fenugreek leaves/menthya soppu chutney , amla-curd chutney , raw mango chutney , Kayiganji-sweet chutney , authentic coconut/kayi chutney , Pineapple chutney , tomato chutney , Pineapple – split bengal gram chutney , cabbage/yelekosu/gobhi chutney , sesame seeds/yellina chutney , amla-tuvar dal/Pigeon pea chutney , chutney chitranna , rave Idly-chutney almond chutney , walnut chutney , fresh green grapes chutney

Here you can find few more tokku recipes – raw mango tokku , sprouted methi – raw mango tokku , amla tokku

Ingredients : measuring cup used – 240 ml

Apple (red) – 2 nos., which yields 1&3/4 cup when grated
Amla/Indian gooseberry/bettada nellikayi – 6 nos., which yields 1 cup when made into paste
Ginger – 4 tbsp
Fresh whole red chilies – 4 nos., big, which yields 3/4 of cup when ground into paste
Oil – 4 tbsp
Mustard seeds – 1 tsp
Fenugreek seeds powder – 1/2 tbsp
Cumin seeds powder – 1 tsp
Turmeric powder – 1 tsp
Hing – 1/4 tsp
Jaggery power – 4 tbsp
Salt – 1 tbsp + 1 tsp

PROCEDURE :

Preparations :

Rinse apple, amla, ginger and red chili well and wipe them with a dry, clean cloth
Now peel and grate the ginger
Grate the apple, the skin gets separated, so what I did is grind the peel and added it to the tokku
Cook the amla in water, allow them to cool, remove the seeds and then mash them well,
Grind the red chili to make a fine paste

Heat oil in a pan, add in mustard seeds, fenugreek seeds powder, cumin powder, turmeric powder and hing saute for a second

Now add in grated ginger, red chili paste, grated apple, ground apple peel and stir everything well on high heat continuously till the apple turns soft