Tomato Thokku Recipe | Tomato Pickle Recipe

Tomato Thokku is spicy tangy pickle made with fresh tomato cooked down slowly along with spices and oil. It is one of those easy side dish which come together quick but still feels homely and full of flavors. The texture turns thick, pulpy and smooth which makes it easy to scoop and enjoy with plain rice or even spread it inside dosa.

This thokku has the right balance of tanginess from tomato, slight sweetness from jaggery and heat from red chillies. It keeps well for some days so it is a handy dish when you want something simple but tasty. It goes well not only with idli and dosa but also makes a good pair for curd rice or chapathi.

Jump to:

• About Tomato Thokku
• Tomato Thokku Video
• Tomato Thokku Ingredients
• How to make Tomato Thokku Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Tomato Thokku

Tomato Thokku is a traditional South Indian pickle made mainly with ripe juicy tomatoes, garlic, tamarind and a good tempering of spices. The tomatoes are pureed and then cooked until thick with gingelly oil which gives that earthy flavor. Long cooking time not only makes it rich but also increases shelf life.

The taste of this pickle are bold, tangy and little fiery with hint of sweetness at the end. Garlic and tamarind give it strong base flavor while mustard and curry leaves in tempering brings fresh aroma. Unlike store bought pickles this one feels more soft and saucy, which is why it mixes so well with rice.

You can always try few small changes according to your taste - add more chillies if you want it spicy, skip garlic if you prefer plain taste, or adjust jaggery depending on the sourness of tomato. Some people even add little fenugreek powder or dry roast spices for extra flavor.

I usually prepare Tomato Thokku when tomatoes are plenty in season and prices are low. It feels like a saver dish during busy mornings or lazy evenings - just mix it with hot steaming rice and you don't need any other side.

Tomato Thokku Video

Tomato Thokku Ingredients

• Tomatoes - I have used ripe red tomatoes, they give good pulp and tangy taste. You can use country tomatoes also but make sure it is ripe.
• Garlic - I have add few garlic cloves while grinding. It gives mild flavor, not too strong. You can skip if you don't like but I feel it adds good taste.
• Red chillies - I have used both kashmiri red chilli and normal chilli. Kashmiri gives bright color, regular gives spice. You can adjust according to how spicy you want.
• Tamarind - I have put small piece tamarind in mix. It adds extra tangy flavor and make pickle taste deep. If tomato itself is very sour then reduce tamarind.
• Gingelly oil - I have used gingelly oil, it gives nice traditional flavor. You can use any cooking oil but sesame oil is best for this.
• Jaggery powder - I sometimes add jaggery powder, it balances sour taste. You can skip but little jaggery makes it more tasty.
• Tempering spices - I have used mustard seeds, curry leaves and hing. You can add these for aroma and perfect finishing.

Similar Recipes

• Mango thokku
• Instant mango pickle
• Inji puli
• Amla pickle

Why This Recipe Works

• This recipe is easy and uses all simple ingredients from kitchen.
• Tomato thokku is tangy, spicy and little sweet so taste balance is good.
• You can enjoy it with many dish like idli, dosa, rice, chapathi.
• It keeps well for days, good option for travel or busy mornings.
• You can adjust according to your family taste - more chilli, less jaggery or even without garlic.

How to make Tomato Thokku Step by Step

1.Wash the tomatoes well, dry them. Chop it roughly. Transfer to mixer jar along with kashmiri red chilies, red chillies, garlic and tamarind. Puree it.

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.

3.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(lesss sticky)

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 minutes and switch off. Cool down completely and then store.

Thokku after 3 days.

Expert Tips

• Choosing tomatoes - I usually pick ripe ones. Ripe red tomato gives more pulp and best taste. Country tomato also works but they are more sour.
• Cooking time - I always cook till puree become thick and leaves side of pan. Don't switch off early else it spoil fast.
• Adding jaggery - I sometimes add jaggery, you can also try. It really helps to balance the strong sour taste.
• Oil quantity - I have used good amount of gingelly oil. Oil is important as it preserve thokku and also add flavor.
• Storage - You can keep in jar only after cooling. Always use dry spoon else it spoil quickly.

Serving and Storage

Serve Tomato Thokku with hot rice, curd rice, idli or dosa. It also taste nice with chapati or even as spread inside bread. As it is strong in taste, only small quantity is enough with meal.
I usually store it in glass jar. It stay for 4-5 days outside and longer if kept in fridge. Always remember not to use wet spoon.

FAQS

1.Can I skip garlic?

Yes you can skip. I add it because I like the flavor but thokku taste good even without.

2.Can I make it less spicy?

Yes reduce the red chilli or use only kashmiri. That will give color but not much spice.

3.What if my thokku become too sour?

You can add pinch of jaggery or even more salt. It balance the taste.

4.Does adding more oil help in storage?

Yes definitely. More oil means longer shelf life. Some people even add extra layer of oil on top for storing weeks.

5.Can I freeze tomato thokku?

Yes you can freeze in small box and take out when needed. It stay good for weeks in freezer.

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