Thokku is a South Indian spicy condiment dish halfway between a chutney and an Indian pickle that you usually eat mixed with hot rice or served on the side of idli or dosa. It can last for a few weeks and is very versatile so you can have it with most anything – with cheese & crackers, on a sandwich, mixed into noodles, etc. I’ve seen it made from a variety of different sour or tart fruits like cranberries, tomato and flipping through an old recipe book with my mom, we came across a thokku recipe made from green mango. When I received these red & green gooseberries in my farm share I thought I’d try my hand at my first thokku.
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Gooseberry Thokku
- Total Time: 40 mins
- Yield: 1 cup 1x
Description
This version of the spicy South Indian condiment is made with green and red gooseberries, which have different levels of sweetness.
Ingredients
- 1 lb (450 g) red and green gooseberries, sliced in half
- 2 tbsp (30 ml) vegetable, peanut or sesame oil
- 1 big pinch hing or asafetida
- 1 tsp black mustard seeds
- 1/2 tsp fenugreek seeds
- 1/3 tsp turmeric powder
- 2 tsp red chili powder
- jaggery or brown sugar - optional*
- salt to taste
Instructions
- In a pan, heat oil under medium heat. Add in the hing and black mustard seeds. When the mustard seeds start to pop, add in the fenugreek seeds until they just start to turn golden brown but not dark brown – should be 15-30 seconds. Quickly add in turmeric and then gooseberries. Give everything a good stir and let the gooseberries cook until they start to become soft and mushy – 10-15 minutes.
- Add in the red chili powder and salt and cook until the gooseberries are completely broken down and thicken into a chutney-like consistency – about 10-15 minutes.
- Cool and then transfer to a glass jar. Keep in the refrigerator and use up to a few weeks.
- *I felt that my gooseberries were on the sweet side so no sugar was needed but you can add some while cooking if yours are super sour or tart.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Condiments
- Cuisine: South Indian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
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Frequently Asked Questions
What is thokku, and how is it different from chutney?
The article describes thokku as a South Indian spicy condiment halfway between a chutney and an Indian pickle, typically eaten mixed with hot rice or served on the side of idli or dosa. It is cooked down much further than a chutney and has a longer shelf life — the article notes it can last a few weeks in the refrigerator.
Why is the fenugreek seed timing so precise — only 15 to 30 seconds in the oil?
The recipe instructs you to add fenugreek seeds after the mustard seeds pop and cook them only until they just start to turn golden brown — not dark brown — which takes 15–30 seconds. Over-toasted fenugreek turns very bitter, which would overpower the tamarind and chili balance in the thokku. 
Should I add jaggery or sugar to this thokku?
It depends on your gooseberries. The recipe notes that the author found her gooseberries were on the sweet side so no sugar was needed, but advises adding some while cooking if yours are very sour or tart. Jaggery or brown sugar are both listed as optional.
