Instant Tomato Pickle (Tomato Thokku)


 

Spicy, tangy tomoto thokku or pickle is a must in my kitchen when tomatoes are in season. This instant tomato pickle is very simple to make and can stay fresh for up to 2 weeks in the refrigerator. I remember eating tamarind thokku as a child at my aunt’s place. I will share that recipe soon.

Tomato thokku not only tastes great with curd rice or just plain steamed rice, it is perfect with idli and dosas too. There are some versions of thokku with ginger-garlic added, but I prefer to skip the ginger garlic and make it in a simpler way. Mix it with some steamed rice to make instant tomato rice. This versatile pickle is something you don’t want to miss when tomatoes are in season.

 

 

Ingredients:

Ripe tomatoes – 8-10, roughly chopped
Oil – 3 tbsp + 2 tsp for tempering
Mustard seeds – 1 ½ tsp
Fenugreek seeds (methi) – 1 tsp
Tamarind – a small piece
Jaggery – a small piece
Salt to taste
Turmeric powder – 1 tsp
Red chilli powder – 2 tbsp or as per taste
Asafoetida (hing) – 1 tsp
Curry leaves – 5-6

Method:

  1. Dry roast 1 tsp mustard seeds and fenugreek seeds until aromatic. Cool completely and grind into a fine powder. Set aside
  2. Heat oil in a fry pan or kadhai and add the tomatoes. Saute for 1-2 minutes
  3. Add tamarind and jaggery. Mix well, cover, and simmer for 10-15 minutes
  4. Add the mustard-fenugreek powder, turmeric power, red chilli powder, and salt. Mix well, cover and let it simmer until the tomatoes are completely done
  5. Remove the cover to dry out all the excess moisture. Cook until the pickle become thick and oil starts to separate. Keep stirring at regular intervals so that it doesn’t burn
  6. In another small pan heat 2 tsp oil and add mustard seeds. Once it splutters, add hing and curry leaves. Saute for a few seconds. The tempering is ready
  7. Add this tempering to the pickle and mix well
  8. Cool completely. Serve immediately or store in air-tight container in refrigerator

 

Dry roast mustard seeds and fenugreek seeds

Dry roast mustard seeds and fenugreek seeds

 

Cool completely and grind into a fine powder

Cool completely and grind into a fine powder

 

Saute tomatoes, add tamarind and jaggery to it

Saute tomatoes, add tamarind and jaggery to it

 

Cook until the tomatoes get soft and mushy

Cook until the tomatoes get soft and mushy

 

Add the spice powders and salt

Add the spice powders and salt

 

Cook completely, then dry out the excess moisture

Cook completely, then dry out the excess moisture

 

In a separate pan. prepare the tempering

In a separate pan. prepare the tempering

 

Pour the tempering over the thokku

Pour the tempering over the thokku

 

Mix well, server immediately or store once it cools down

Mix well, server immediately or store once it cools down

 

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