Home Canning: thokku and pickles

As a newlywed, I discovered the delights of canning.

When I was in my mum-in-law's kitchen for the first time, she opened a can of salsa she had made for one of our meals. D was pretty matter-of-fact about it, but, it made a deep impression on me.

My mom has always made pickles, vadams, snacks and such at home, stored them appropriately and served them year round.

I hadn't done any canning and was new to the Art of Putting Food By. So, I read books, scoured the web, and experimented with boiling water bath for canning.

First summer after we moved to Oregon, we went garage-sale-hopping and found a wonderful pressure canner for $2! Of course, the pressure gauge was broken, but D was confident of finding one online and getting it fixed. Which he did, of course, the gauge cost 20$! Still, at 22$, it is a steal for a 5 gallon pressure canner.

Now, even though I have a precious pressure canner for all my canning needs, boiling water bath remains my favorite as it meets the needs of most of the foods I can, like: indian pickles, salsa verde, salsa roja, veggies, tomatoes, pasta sauce, marinara sauce, berry jams and fruit syrups.

Indian pickles are not quite the same as pickling with vinegar.

Generally, they are packed in oil with spices and salt; some undergo a bit of cooking; some, like thokku, are sautéed, simmered, and undergo reduction till oil separates.

Many need to sit in a cool dark place for a few weeks to mature and develop.

Some are simply brined.

Some are simply allowed to soak in a blend of spices, salt, and oil, and served along with the savory liquid - my favorite of this kind being the tender/baby mango pickle called "maavadu", or "kadugu manga" when mustard seeds are used.




Tomato Thokku and Green Chili Thokku
Thokkus are almost like paste: smooth, not chunky. Generally, I blend the thokku ingredients into a paste when raw, then roast it in oil, stirring frequently till oil separates and is reduced to a thick, spreadable consistency. Can immediately. Store in a cool dark place for 2-4 weeks before serving.

Tomato thokku: tomatoes, paprika, red chili powder, salt, jaggery or brown sugar, oil
Green Chili thokku: green chillies, asafoetida (tiny bit), salt, oil, brown sugar, brown mustard seeds, tamarind

I am omitting exact measurements here. Adjust to taste. Make small or large batches as you desire... I usually make large batches and can them and let them mature in the cool dark basement:-)

Tomato thokku mixed in with some cream cheese makes a great sandwich spread.

Chili Lime Pickle
Green chilies, slit; fairly thin-skinned lime, cut into pieces; garlic cloves, chopped (optional); salt; chili powder; asafoetida; fenugreek, crushed; black mustard seeds,crushed; oil
sauté chilies and lime in oil, add the spices and salt, adjust to taste, cook over medium high heat stirring constantly till oil separates; can immediately; allow to mature for 6-8 weeks before using.

As it matures, the chilies mellow out, and the tanginess of lime takes over in a pleasant way, balanced with the salt and brown sugar; the lime skin gets soft and fork-tender. It goes perfectly with south-indian style yogurt rice, aka "thayir shadam".

If not canning, store in an air tight container in a cool dark place (or in the fridge) for a few weeks before using.

Again, I am omitting exact measurements here. Adjust to taste. Make small or large batches to suit your needs...

Also, substitute chili and lime with mixed vegetables, or just garlic for variation.