Tomato Thokku | Tomato Pickle

Tomato Thokku is a tangy, lip smacking pickle made by cooking tomato puree with tempered spices and oil. Tomato Thokku is relished with ricemeal and for Idli & Dosa too and could be made in minutes. Tomato Pickle Recipe is published in this post with step by step pictures & video.

Tomato Thokku is a great sidedish for idli, dosa, chapathi and even for rice.It goes well with pretty much everything, next to podi I love such thokku varieties to store as it helps when you are busy during the morning hours to make an elaborate breakfast.

I referred this recipe from Mrs.Revathi Shanmugam channel here.

This is great to store and keeps well for few days even without refrigeration, so great for travel too.I made this thokku today and we had it with idli and I packed it with chapathi for hubby.

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Tomato Thokku | Tomato pickle

Tomato Thokku is a tangy, lip smacking pickle made by cooking tomato puree with tempered spices and oil. Tomato Thokku is relished with ricemeal and for Idli & Dosa too and could be made in minutes. Tomato Pickle Recipe is published in this post with step by step pictures & video.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings10 cup

AuthorSharmilee J

1x2x3x

Ingredients

• 12 nos tomatoes
• 10 nos garlic
• 4 nos kashmiri red chillies
• 3 nos red chillies
• 1.5 teaspoon tamarind
• 1 teaspoon gingelly oil
• 1 teaspoon jaggery powder optional
• salt to taste

To temper:

• 3 tablespoon gingelly oil
• 1 teaspoon mustard seeds
• a small sprig curry leaves
• 1/4 teaspoon hing

Instructions

• Wash the tomatoes well, dry them. Chop it roughly.
• Transfer to mixer jar along with kashmiri red chillies, red chillies, garlic and tamarind. Puree it.
• Add 1 teaspoon oil to a heavy bottomed deep kadai then add the puree to it.
• When it starts to boil keep in high flame and cook covered. This is avoid from spluttering.
• Stir in between, while opening lower the flame open stir then close and keep in high flame and cook.
• Cook like this until the mixture is almost dry. At this stage add salt and jaggery powder.
• Cook till its dry and comes together (less sticky)
• To a tadka pan heat oil add items listed under to temper, let it crackle.
• Add this to the thokku. Mix well, cook for 2 mins and switch off.
• Cool down Tomato Thokku completely and then store.

Notes

• Keeps well in room temperature for 5 days after that refrigerate.
• Add in batches while grinding if the mixer is small.
• Always use clean dry spoon.
• Store only after cooling down completely.
• I usually like garlic flavour so added it, if you want you can skip it too. But the flavour of garlic here is very mild.
• Adding jaggery powder is optional but I recommend adding it for the tanginess.
  Add salt only if its reduced for perfect balance.
• Use ripe tomatoes. Use kashmiri chillies for a bright color and a mild spice.
• Use a thick bottomed deep kadai.
• I used gingelly oil, you can use any cooking oil

Nutrition Facts

Tomato Thokku | Tomato pickle

Amount Per Serving (25 g)

Calories 48 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 0.3g2%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 1mg0%

Potassium 16mg0%

Carbohydrates 1g0%

Fiber 0.1g0%

Sugar 1g1%

Protein 0.2g0%

Vitamin A 17IU0%

Vitamin C 2mg2%

Calcium 4mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Tomato Thokku

1. Wash the tomatoes well, dry them.Chop it roughly.Transfer to mixer jar along with kashmiri red chillies,red chillies, garlic and tamarind.Puree it.Pin
2. Add 1 teaspoon oil to a heavy bottomed deep kadai then add the puree to it.When it starts to boil keep in high flame and cook covered.This is avoid from spluttering.Pin
3. Stir inbetween, while opening lower the flame open stir then close and keep in high flame and cook.Cook like this until the mixture is almost dry.At this stage add salt and jaggery powder.Cook till its dry and comes together(lesss sticky)
   Pin
4. To a tadka pan heat oil add items listed under to temper, let it crackle.Add this to the thokku.Mix well, cook for 2 mins and switch off.Cool down completely and then store. Pin

Thokku after 3 days

Expert Tips

• Keeps well in room temperature for 5 days after that refrigerate.
• Add in batches while grinding if the mixer is small.
• Always use clean dry spoon.
• Store only after cooling down completely.
• I usually like garlic flavour so added it, if you want you can skip it too. But the flavour of garlic here is very mild.
• Adding jaggery powder is optional but I recommend adding it for the tanginess.
  Add salt only if its reduced for perfect balance.
• Use ripe tomatoes. Use kashmiri chillies for a bright color and a mild spice.
• Use a thick bottomed deep kadai.
• I used gingelly oil, you can use any cooking oil

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