tomato thokku recipe | thakkali thokku recipe | spicy tomato pickle recipe with detailed photo and video recipe. a spicy, tangy tomato-based pickle which can be used as side dish for steamed rice, idli or dosa and even for roti and chapathi. it is typically prepared with ripped and juicy tomatoes, very similar to mango thokku recipe.
this recipe is shared by mother and she learnt this recipe during her stay in guntur, andhra pradesh. i have prepared exactly the way she prepares it. she used to prepare it as a side dish for rasam and rice combination. however, i prepare this and store in the fridge for days. i primarily use this for dosa, idli and curd rice recipe. i even prepare with adding onion and garlic which adds nice aroma and texture to thakkali thokku recipe. however, in this recipe, i have completely ignored it. but certainly, i would soon share the onion and garlic version too.
besides, some key factors and variations for a perfect tomato thokku recipe. firstly, i have added a pinch of jaggery in this recipe which gives a sweet and tangy combination to this recipe. however, it can be completely ignored if you do not prefer to. secondly, i always recommend using ripped juicy tomatoes for thakkali thokku recipe. otherwise, tamarind quantity may have to be increased accordingly for a tangy taste. lastly, to increase the spice level, rasam or sambar powder can also be added. i have not added in this recipe and i prefer my thokku to be simple.
finally, do visit my other chutney recipes collection and pickle recipes collection. especially, tomato chutney, onion tomato chutney, hotel style coconut chutney, instant carrot pickle, pudina chutney and tomato pasta sauce recipe. in addition, do visit my other recipes collection board like,
spicy tomato thokku video recipe:
recipe card for spicy tomato thokku recipe:
tomato thokku recipe | thakkali thokku recipe | spicy tomato pickle recipe
Ingredients
- 3 tbsp oil
- 6 large tomato, chopped
- small ball sized tamarind
- 1 tsp jaggery / gud
- 1 tsp mustard seeds
- 1 tsp methi / fenugreek seeds
- ½ tsp turmeric / haldi
- 1 tbsp kashmiri red chilli powder / lal mirch powder
- 1 tsp salt
for tempering:
- 2 tsp oil
- ¾ tsp mustard seeds
- ¼ tsp hing / asafoetida
- few curry leaves
Instructions
- firstly, saute 6 large tomatoes in 3 tbsp oil.
- also add a small ball sized tamarind, 1 tsp jaggery and mix well.
- cover and cook for 10 - 15 minutes or till the tomatoes turn mushy.
- mash the tomatoes slightly making sure it is cooked completely.
- further, add the roasted and powdered methi and mustard seeds, ½ tsp turmeirc, 1 tbsp red chilli powder and 1 tsp salt.
- mix well making sure the spices are combined well and oil separates.
- in a small kadai, heat 2 tsp oil for tempering.
- further, add ¾ tsp mustard seeds, ¼ tsp hing and few curry leaves.
- allow to splutter and pour the tempering onto the prepared tomato thokku.
- finally, mix well and tomato thokku / tomato pickle is ready to serve with rice, idli or dosa. or store in a airtight container and refrigerate.
how to make tomato thokku with step by step photo recipe:
- firstly, in a large thick bottomed kadai heat 3 tbsp oil. adding oil prevents tomatoes from burning and gives a nice taste to thokku. so be generous while adding oil.
- further, add 6 chopped tomatoes and saute for a minute. make sure to chop the tomatoes as finely as possible to fasten the cooking process and avoid from having big chunks of tomatoes in tomato thokku.
- also add a small ball sized tamarind, 1 tsp jaggery and mix well.
- cover and cook for 10 minutes or till the tomatoes turn mushy.
- stir occasionally, to prevent tomatoes from burning.
- again cover and simmer for 5 more minutes or till the water evaporates from tomatoes.
- mash the tomatoes slightly making sure it is cooked completely.
- also, observe the oil starts to separates from the tomato. indicating the tomatoes are cooked completely.
- meanwhile, heat a pan and add a tsp of mustard seeds and a tsp of methi. this helps to give a rich flavour to tomato pickle.
- dry roast on medium flame till the mustard seeds start to splutter.
- later, powder them into a fine powder.
- further, add the roasted and powdered methi and mustard seeds into prepared tomato thokku.
- also add ½ tsp turmeric, 1 tbsp red chilli powder and 1 tsp salt.
- mix well making sure the spices are combined well and oil separates.
- in a small kadai, heat 2 tsp oil for tempering.
- further, add ¾ tsp mustard seeds, ¼ tsp hing and few curry leaves.
- allow to splutter and pour the tempering onto the prepared tomato thokku.
- finally, mix well and tomato thokku / tomato pickle is ready to serve with rice, idli or dosa. or store in an airtight container and refrigerate.
notes:
- firstly, tomato thokku taste great when the right amount of oil, chilli powder and salt is added. be generous as the sourness of tomato will balance.
- furthermore, if preparing in large quantity, it takes a long time for tomatoes to cook.
- most noteworthy, if you prefer the thokku to be very smooth then put in a blender before adding spices.
- additionally, temper with garlic for more flavours and taste.
- finally, using ripped red tomatoes to prepare tomato thokku / tomato pickle.
Hi can we store this for a month? If so should anything else be added or removed in order for a longer storage time.
yes you can store for long time.. make sure not to get in touch with water.
Sooper recipes..everything comes out so perfect and yummy.. thank you so much..
Thanks a lot 🙂
I made this yesterday. It was really nice. Thanks a lot.
I tried today morning. Came out perfect. Thank you so much
Thanks a lot 🙂
I tried today morning. Came out perfect. Thank u so much.
thanks a lot 🙂
I tried today morning. Came out perfect. Thank u so much.
thanks a lot 🙂
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