6 January, 2026
Hunasekayi Arishina Tokku | Raw Tamarind Turmeric Chutney |
ಹುಣಸೇಕಾಯಿ ಮತ್ತು ಹಸಿ ಅರಿಶಿಣ ತೊಕ್ಕು |
Today I’m here to share one more variety or variant of raw tamarind chutney or hunasekayi tokku. This variant contains raw turmeric or fresh turmeric as well in it
Tokku (Kannada word) refers to a spicy flavourful south Indian style condiment, essentially a thick pickle made from grated or pureed or crushed or Pounded raw vegetables or herbs or fruits like tomato, onion, raw mango, amla, raw tamarind, green and red chilies, apple etc etc
However as I have mentioned in my earlier post, Hunasekayi Tokku or Raw or Green tamarind Pickle, this year, particularly this winter season I could find raw tamarind on couple of instant delivery service like blinkit and flipcart. But as far as I know they have recently started selling this because it was not available earlier. But I don’t know may be I noticed it very recently this winter only
Actually as such here in Gurgaon we get lot of juicy, fresh (raw) turmeric during winter season, I thought of making raw tamarind tokku by adding fresh or raw turmeric and made it also and It turned to be super tasty and bursting with flavour
So sharing the recipe of super colourful, tasty, hot and sour raw tamarind and turmeric tokku with you all, I insist you all to make this tokku at least once to know how mouth watering, delectable it turns out, If you do so let me also know
NOTE : Anything and everything associated with making and storing the pickle should always be clean and dry, not even a drop of water should be there in anything otherwise it is cent percent definite that the pickle will get spoiled completely
Ingredients : measuring cup used – 250 ml
- Raw tamarind or hunasekayi – 500 gm
- Raw turmeric – 180 gms
- Green chilli – 150 gm
- Fenugreek seeds – 3&1/2 tbsp
- Rock salt – 6 tbsp
- Black Pepper corns – 1/4 tsp
For tempering :
- Oil – 6 To 8 tbsp
- Mustard seeds – 1/2 tbsp
- Hing – 3/4 tsp
PROCEDURE :
- Wash and wipe the tamarind, green chilies and turmeric thoroughly, spread it on a clean surface or cloth for few minutes. Kindly refer to my earlier post Hunasekayi Tokku | Raw or Green tamarind Pickle | for a detailed explanation
- Then remove fibrous strands or strings that run along the length of the tamarind pod and also peel the turmeric and cut into slices
- Wash and wipe green chilies thoroughly, remove its stem and keep it ready. Dry roast fenugreek seeds, transfer to a plate and let it cool completely
- Meanwhile prepare the tempering using all the ingredients listed below the heading ‘for tempering’, set aside until it gets cooled completely
- Now gather together fenugreek seeds, raw turmeric, raw tamarind, green chilli, salt and black pepper corns in a mixie jar and grind into a coarse paste
- Try and keep the tokku coarsely ground, do not make it like fine paste, I mean we don’t like it that way
- That’s it ! transfer the tokku to a glass bowl/container, pour the tempering on it and mix everything well
- Rest it for an hour or so until completely cooled, then store the tokku in an air tight container
- OR
- You can store the ground paste and you can remove a portion of it whenever needed, then you should prepare the tempering sufficient for that particular portion, add it , mix well and use it. Repeat the same for each portion every time
