Tomato Pickle Recipe | Tomato Thokku (Thakkali Thokku)

This South Indian fashion Tomato Pickle often known as Tomato Thokku (or Thakkali Thokku) is tangy, spiced, umami pickle made with contemporary tomatoes, tamarind, spices and herbs. This instantaneous recipe comes collectively in about 40 minutes and makes for a flavorful condiment to go along with your South Indian meals or breakfast.

About Tomato Thokku

Tomato Thokku is quite a lot of a pickle or relish from the South Indian delicacies. In Tamil language this condiment is named “Thakkali Thokku” coming after the Tamil phrase for tomatoes which is ‘Thakkali’.

There are could methods this pickle is made. My recipe is a straightforward and but simple that options contemporary tangy tomatoes, tart tamarind, savory spices and herbs. It additionally doesn’t have any onion or garlic.

Typically thokku are made in massive portions, however I normally make a small batch that retains effectively for a few week. You might simply scale the recipe and make a batch that might final for a month.

Largely Indian meals are by no means full with out a pickle. Like most pickles this tomato pickles is greatest served as a facet condiment with any South Indian meal.

I additionally serve with Khichdi or Pulao. You too can get pleasure from tomato thokku with idli, dosa and even simply plain bread or plain steamed rice.

Thakkali Thokku will be saved within the fridge for practically a few week. If you wish to serve for a very long time, simply add some extra oil within the recipe.

Step-by-Step Information

How you can make Tomato Pickle

Prep

1. Measure and prep all of the substances and maintain every little thing prepared earlier than you start to cook dinner the recipe.

Start by rinsing 300 grams or 3 to 4 medium-sized tomatoes a number of occasions in water. Then chop them roughly. You’ll need about 2 to 2.25 cups chopped tomatoes.

Additionally put aside the spices, herbs that can be wanted to make the pickle. Rinse curry leaves and completely dry them and put aside. Break or halve the dry pink chillies and take away their seeds.

Add the chopped tomatoes and 1 teaspoon tightly packed tamarind or ¼ teaspoon tamarind paste to a blender or mixer-grinder.

Ensure that the tamarind doesn’t have any seeds.

2. Mix to a clean and nice tomato puree with none chunks. Don’t add any water whereas mixing tomatoes.

Sauté Spices and Tomato Puree

3. In a pan, warmth oil. Ideally use sesame oil made out of uncooked sesame seeds, additionally known as as gingelly oil. If out of sesame oil, add sunflower oil or any impartial tasting oil.

Preserve the warmth to a low. Add ½ teaspoon mustard seeds and 1 teaspoon urad dal (husked and cut up black gram).

4. Fry until they sizzle, crackle and the urad dal turns golden. Preserve stirring typically.

5. Add 1 teaspoon finely chopped ginger (non-compulsory), 10 to 12 curry leaves and 1 dry pink chili (ideally damaged and seeds eliminated).

Combine and fry for a number of seconds till the uncooked aroma of ginger goes away, the pink chillies change colour and the curry leaves look crisp.

All of the frying ought to be executed on a low warmth, in order that the spices don’t get burnt.

6. Add ¼ teaspoon turmeric powder, 1 teaspoon pink chili powder and ⅛ teaspoon asafoetida (hing) or about 2 to three pinches.

7. Combine effectively on low warmth.

8. Then add the tomato-tamarind puree. Take care because the tomato puree will splutter.

9. Stir the combination very effectively. Season with salt based on style.

Make Tomato Pickle

10. Cowl with lid and cook dinner the tomato puree on low to medium-low warmth. The pickle combination splutters so higher to cowl the pan with a lid and simmer till the combination stops spluttering.

11. Stir at intervals and verify the tomato puree combination. If it has stopped spluttering take away the lid and proceed to cook dinner with out lid.

12. Prepare dinner on a low warmth to medium-low warmth for a complete of 15 to 18 minutes or extra (with and with out lid) till the pickle consistency thickens and also you see oil on the highest or at sides.

The tomatoes will even get cooked by this time. Do stir at intervals.

13. Add ¼ teaspoon fenugreek powder (20 to 22 fenugreek seeds crushed to nice powder in mortar pestle), 1 teaspoon jaggery or add as required (non-compulsory) and 1 tablespoon sesame oil.

14. Combine effectively and proceed to cook dinner tomato thokku for two to three minutes on a low warmth.

15. As soon as cooled, retailer tomato pickle in a small clear, dry, hermetic glass jar. Tomato Thokku will be saved within the fridge and saved for about a few week or extra.

16. You can also make a big batch of the recipe. However I’d recommend so as to add extra oil if you make a bigger batch in order that the Tomato Pickle has an extended life. Retailer the Thakkali Thokku in a clear, dry, glass jar and refrigerate.

Serve Tomato Thokku as a facet condiment with a South Indian principal course or with idli or dosa or with steamed rice.

You too can get pleasure from this tangy relish with pongal, khichdi, curd rice, chapati or toasted bread.

Extra Tomato Recipes To Attempt!

Please make sure to fee this recipe within the recipe card under when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Tomato Pickle Recipe put up from the weblog archives first revealed in June 2010 has been republished and up to date on 27 Jun 2022.