Go Back

Tomato Thokku | Thakkali Thokku

Tomato Thokku is a spicy Pickle (condiment) made with ripe tomatoes and freshly made spicy powder. Served with Roti / Chapati / Steamed Rice / Idli / Dosa etc
Course Condiment, Side Dish
Cuisine Indian, South Indian
Keyword Condiment,, Dip, Pickle, Side Dish, South Indian, Tomato
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 200 Grams
Author Kalyani

Equipment

  • Ladle
  • Bowl
  • Knife
  • Wet Blender
  • pan

Ingredients

Main Ingredients

  • 2.5 kilograms Tomatoes red juicy tomatoes
  • 120 ml Sesame Oil Sesame oil preferred or use any neutral oil
  • 2 TBSP Salt
  • 1 tsp Turmeric
  • 2 TBSP Jaggery

Spice Powder

  • 1 tsp Fenugreek seeds Methi seeds
  • 12 Dry Red chillies
  • 6 Kashmiri chillies
  • 1/2 tsp Mustard seeds

Tempering

  • 1/2 tsp Oil
  • 1 tsp Mustard seeds
  • 1/4 TBSP Asafoetida skip for GF version

Instructions

  • Wash and wipe dry the tomatoes . Cut the tops of the tomatoes, and using a food processor or knife, chop each tomato into 1/8, coarsely puree them with some chunks intact. do NOT add water at all at any stage during the entire pickle making process.
  • Dry roast the ingredients one by one under spice powder mix. Ensure the methi seeds are not burnt else will taste bitter. If you need to roast the red chillies in oil, add 1/2 tsp of oil and fry on a low flame. Cool thoroughly and powder
  • In a deep pan, add half of the sesame oil. Splutter the mustard seeds and the asafoetida. Now add the coarse tomato chunk+puree mixture and turmeric. Stir once or twice, and let it cook covered for 8-9 mins covered till they are almost reduced by a third.
  • Now add the spice powder, 1/2 of the remaining oil, mix gently and let it cook on a low flame for next 10-12 mins on a very low flame till oil starts separating from the sides. (it would require your continuous watch over the stove at this stage, it may also splutter as the mixture gets thicker, so you may want to cover the pot while stirring every 30 seconds.)
  • When you see the original quantity of tomatoes reduce to 2/3 or even half, add in the remaining oil, salt, jaggery. Mix and do a taste test and adjust spices accordingly.
  • At the end of this stage, oil should start floating to the top (it will settle once bottled, so dont worry).
  • Cool thoroughly and bottle in a sterile glass bottle.
  • Refrigerate and use a portion with a sterile clean dry spoon as required. stays for 2-3 weeks under refrigeration

Notes

  1. Chillies usage might vary with spice level. If you feel that the red chillies aren't hot / spicy enough, dry roast a little red chilli powder / paprika and add with the spice powder
  2. If you are out of Byadgi / Kashmiri chilli powder, use Kashmiri red chilli powder (after dry roasting it to remove any moisture)
  3. As its quite a spicy thokku, use in small quantities, especially to kids or anyone else who are not spice tolerant.
  4. The spice levels can vary depending on the quality / variety of the chillies used. Use your discretion for the same. 
  5. Some add garlic to this thokku, but we prefer this method. If using garlic, dice them fine and saute well before adding the tomato puree.
  6. Ripe Tomatoes work best for this. Keep all ingredients at room temperature for best results.