Tomato Pickle Recipe | Tomato Thokku (Thakkali Thokku)

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

tomato pickle or tomato thokku in white bowl with ragi dosa in a white plate above.

About Tomato Thokku

Tomato Thokku is a wide range 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 might methods this pickle is made. My recipe is an easy and but straightforward that options contemporary tangy tomatoes, tart tamarind, savory spices and herbs. It additionally doesn’t have any onion or garlic.

Usually thokku are made in giant portions, however I often make a small batch that retains effectively for a couple of week. You possibly can simply scale the recipe and make a batch that would final for a month.

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

I additionally serve with Khichdi or Pulao. You may also take pleasure in tomato thokku with idli, dosa and even simply plain bread or plain steamed rice.

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

Step-by-Step Information

The way to make Tomato Pickle

Prep

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

Start by rinsing 300 grams or 3 to 4 medium-sized tomatoes a couple of occasions in water. Then chop them roughly. You have to 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.

Make certain the tamarind doesn’t have any seeds.

chopped tomatoes and tamarind in a blender.

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

ground tomato and tamarind puree.

Sauté Spices and Tomato Puree

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

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

lentils and mustard in hot oil.

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

lentils fried golden in oil.

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 couple 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 needs to be executed on a low warmth, in order that the spices don’t get burnt.

red chillies and curry leaves in oil.

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

ground spices in oil.

7. Combine effectively on low warmth.

ground spices mixed in oil.

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

tomato puree in pan.

9. Stir the combination very effectively. Season with salt in response to style.

salt added to tomato puree in pan.

Make Tomato Pickle

10. Cowl with lid and prepare 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.

pan with glass lid.

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

simmering tomato pickle in pan with a spoon inside.

12. Cook 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.

thickened and cooked tomato thokku.

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

jaggery and ground fenugreek in tomato pickle mixture.

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

tomato pickle cooking further in pan.

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

tomato thokku in pan.

16. You may make a big batch of the recipe. However I’d counsel 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 aspect condiment with a South Indian predominant course or with idli or dosa or with steamed rice.

You may also take pleasure in this tangy relish with pongal, khichdi, curd rice, chapati or toasted bread.

tomato pickle in white bowl with a spoon inside.

Extra Tomato Recipes To Strive!

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tomato pickle in a white bowl.

Tomato Pickle | Tomato Thokku (Thakkali Thokku)

This South Indian model Tomato Pickle also referred to as Tomato Thokku is tangy, spiced, umami pickle made with contemporary tomatoes, tamarind, spices and herbs. This fast recipe makes for a flavorful condiment to go together with your South Indian meals.

Prep Time 15 minutes

Cook dinner Time 25 minutes

Complete Time 40 minutes

Forestall your display from going darkish whereas making the recipe

  • In a blender, puree the tomatoes with tamarind. Don’t add any water whereas mixing.

  • In a pan, warmth oil. Add the mustard seeds and urad dal. Fry until they crackle and the urad dal turns golden.

  • Now add chopped ginger, curry leaves and pink chillies. Fry for few seconds until the uncooked aroma of the ginger disappears and the pink chillies change colour.

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

  • Add turmeric powder, asafoetida and pink chili powder and blend very effectively. 

  • Add the tomato-tamarind puree and blend very effectively. 

  • Season with salt in response to style.

  • Cowl pan with a lid and simmer on low to medium-low warmth until the tomato puree stops spluttering.

  • When the puree stops spluttering, take away lid and prepare dinner with out lid on low to medium-low warmth. Stir at intervals.

  • Cook dinner on low to medium-low warmth for a complete time of 15 to 18 minutes or extra (with and with out lid) until the tomato pickle combination thickens and also you see oil on the highest or on the sides. The combination will even look shiny. 

  • Lastly add the fenugreek powder, sesame oil and jaggery. Combine effectively and simmer for two to three minutes on a low warmth.

  • When combination cools, retailer in a clear, dry, hermetic glass jar or a lidded bowl whereas serving. At all times refrigerate this pickle. If you wish to retailer it for extra days, then add 1 to 2 tablespoons extra oil.
  • Tomato Thokku retains effectively within the fridge for a couple of week. Bear in mind to all the time use a dry clear spoon when eradicating it from the jar or bowl.

  • Use ripe, pink tomatoes. This recipe works effectively with each the bigger number of tomatoes which aren’t very tangy or the desi varieties that are extra tart and bitter.
  • To make the pickle extra spicy, add extra pink chilli powder in the event you favor.
  • For a gluten-free recipe, skip including asafoetida. 
  • To make an enormous batch of this tomato pickle, merely scale the recipe. You could add extra oil when scaling the recipe up, in order that the pickle is preserved for an extended time.

Diet Info

Tomato Pickle | Tomato Thokku (Thakkali Thokku)

Quantity Per Serving

Energy 210 Energy from Fats 171

% Day by day Worth*

Fats 19g29%

Saturated Fats 3g19%

Polyunsaturated Fats 8g

Monounsaturated Fats 8g

Sodium 406mg18%

Potassium 321mg9%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 6g7%

Protein 2g4%

Vitamin A 1295IU26%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.05mg3%

Vitamin B3 (Niacin) 39mg195%

Vitamin B6 0.2mg10%

Vitamin C 102mg124%

Vitamin E 1mg7%

Vitamin Okay 13µg12%

Calcium 33mg3%

Vitamin B9 (Folate) 412µg103%

Iron 1mg6%

Magnesium 21mg5%

Phosphorus 41mg4%

Zinc 0.3mg2%

* P.c Day by day Values are primarily based on a 2000 calorie weight-reduction plan.

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


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