Spicy & Tangy Red Chilli Fruit Thokku – A Traditional South Indian Delight

Today we are going to see another lip-smacking South Indian thokku recipe — Red Chilli Fruit Thokku. This vibrant and flavorful thokku is made using fresh red chilli fruits, giving it a gorgeous orange-red hue and a perfect mix of spice, tang, and sweetness.

My husband, Madhav, loves vegetable shopping and always brings home colourful vegetables and fresh chillies. Every Sunday, our kitchen turns into a splash of colours with ginger, green chillies, and keerai. Whenever he finds these beautiful red chilli fruits, our dishes turn into different shades of orange — from coconut chutney to mor kuzhambu and aviyal!

This time, I decided to try a Red Chilli Fruit Thokku, and it turned out so delicious. The colour, flavour, and aroma were simply irresistible!The secret to making a perfect thokku lies in using a good amount of oil, salt, and spice, and balancing it with a touch of jaggery. Also, always cook thokku in a heavy-bottomed kadai for the best texture and flavour.

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Watch our video to see the step-by-step process of making this spicy and tangy Red Chilli Fruit Thokku!

Spicy & Tangy Red Chilli Fruit Thokku Recipe Details

Ingredients

Red chilli fruit – 15 to 20 (1 cup)
Tamarind – big lemon size
Fenugreek – ¼ tsp
Mustard – ½ tsp (for roasting)
Mustard – 1 tsp (for tempering)
Asafoetida powder – ¼ tsp
Jaggery – 2 tbsp
Gingely oil – ¼ cup + 1½ tbsp
Salt – to taste

How to Make Red Chilli Fruit Thokku

1. Preparation

Wash the red chilli fruits thoroughly and remove the green stems. Wipe them gently with a clean white cloth to ensure there’s no moisture left.

2. Roast the Spices

Heat a kadai and dry roast the fenugreek seeds until they start turning brown. Then add mustard seeds and roast on low heat until aromatic. Transfer to a plate and allow to cool.

3. Sauté the Chillies and Tamarind

In the same kadai, heat 1 tablespoon of gingely oil and sauté the red chilli fruits on medium flame until their skin starts to blister slightly. Remove and keep aside.Next, heat ½ tablespoon of oil and roast the tamarind (with seeds removed) for a few minutes until it softens. This helps the thokku stay fresh for a longer time.

4. Grinding the Base

Allow all the roasted ingredients to cool completely. In a mixer jar, first add salt and roasted tamarind and grind them coarsely. Then add the sautéed chillies, roasted fenugreek, and mustard. Grind everything to a smooth paste using very little water.

5. Cooking the Thokku

Heat a heavy-bottomed kadai and pour in ¼ cup of gingely oil. Once the oil is hot, add mustard seeds. When they splutter, add asafoetida powder and immediately pour in the ground chilli paste.

Stir continuously to prevent the paste from sticking to the bottom, as it can burn easily and turn bitter. Rinse the mixer jar with ¼ cup of water and add it to the kadai. Mix well.

Add jaggery and adjust salt, spiciness, and sweetness to taste. Continue to cook on medium heat until the oil starts to separate along the sides of the pan. This indicates the thokku is ready.

6. Finishing Touch:

Switch off the heat and let the thokku rest in the kadai for about an hour. After 3 hours, the thokku will thicken beautifully. Transfer it to a clean, dry glass jar.

Serving Suggestions

Enjoy this Red Chilli Fruit Thokku with idli, dosa, or curd rice. You can also mix it with rice and temper it with mustard and curry leaves for a quick and flavourful red chilli rice — perfect for your lunch box.

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