Nimbehannina Thokku
Chutney prepared using Lemons. This can be stored for a longer period.
Ingredients:
10 Lemons
1tsp Hing / Asafoetida
10 – 15 Green Chilies
1tsp Roasted and Powdered Menthya / Methi / Fenugreek seeds
4tbsp Salt
To Serve:
½ Cup Thokku
¼ Cup Coconut, Grated or ½ Cup Curds/Yoghurt
For the Seasoning:
2tsp Oil
1tsp Mustard Seeds
½ tsp Turmeric Powder
Method:
Chop Lemon into 8 pieces and mix with Salt and store in a bottle for 10 days or until the skin of the Lemons become soft. After the Lemons mature remove the seeds and grind the Lemons with Hing, Green Chilies and Methi. Store thokku in dry airtight containers.
To Serve:
Mix thokku and Coconut in a bowl. Heat Oil and add Mustard Seeds, when they splutter add Turmeric Powder. Pour this over the thokku and mix well. Serve with Rice.
Variation to Serve:
Instead of Coconut, add Curds to the thokku and mix well. Add the seasoning and mix well.
Tags: Chutney n' Thokku, Lemon Chutney, Nimbehannina Thokku, Preservation of Lemon, Thokku, Thokku n' Pickles
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Filed under: Thokku n' Pickles
