Green Chilly Thokku (Pickle)

My mom had abundant home grown chillies this season and I had a wonderful recipe from my mother in law to make a green chilly Thokku. I have tasted this at my mom in law’s place and also at my Chithi’s place. This goes really well with dosas.



  • Long green chillies – 250 gm
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  • Tamarind – 25 gm
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  • Salt – 1/2 cup ( For better shelf life crystal salt is generally used)
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  • Gingelly oil – 1/2 cup
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  • Turmeric powder – 1/2 tsp
  • Asafoetida – 4 pieces
  • For tempering :
  • Mustard seeds – 1 tsp
  • Chana dal – 1 tsp
  • optional: jaggery – 1 small cube


Pressure cook the tamarind with a little water for 1-2 whistles. To balance the spice, add the cube of jaggery while cooking the tamarind.

Once cooked, mash and strain the tamarind


Remove the stalks from green chillies and grind to a fine paste. Do not add any water while grinding


Add the tamarind extract to the green chilly paste and grind again

Heat 1/4 cup oil and add the mustard seeds, chana dal and pieces of asafoetida. Once the seeds splutter, add turmeric and remove the crisp pieces. Dry grind the asafoetida with few crystals of salt and keep aside


Add the green chilly paste, remaining oil and keep stirring till you reach the consistency of halwa. You will know you have reached the right consistency when the mixture comes together as one mass and the oil starts to ooze out


Once the mixture cools, store in an airtight container and enjoy with dosas 🙂


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