Tomato thokku| Thakkali thokku| Spicy Tomato pickle

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This tomato thokku/ tomato pickle is a great choice to take along when you travel. It is best paired with Idli/ dosa, curd rice, or chapathi. Learn how to make this spicy and tangy thokku and also the tips to store this thokku for a long time.

Tomato thokku/ Tomato Pickle

I think you all remember about a trip we and some of our friend’s family made to Houston, and how we shared each recipe we carried with ourselves. If not, then please check and see how I made paruppu podi from my friend. 

In return, they want my thakkali thokku recipe which I took as an accompaniment for chapathi. But they were saying. It tasted amazing with curd rice and all were gaga over it. When we came back, they asked me to share the recipe and asked if it was in my blog. That time I realized, how did I miss to record this recipe. In fact, this is the recipe I made first for my family when I was 15. It’s so special, right?

Tomato thokku/ thakkali thokku is a perfect recipe to take while you travel. If you have a box of this thokku, it goes with rice, idli, dosa, or chapathi. You can mix it with rice or can have a side dish. It stays good for 2 days at room temperature when you keep it in an airtight box and use a clean spoon.

How to make tomato thokku

Tomato thokku needs just a few basic ingredients, the main ingredient being the tomato. You can chop it roughly or pulse it in the food processor. Then cook it with spice powders on medium flame to a thick consistency. The main thing is not to add water. I stress this because, if you want this thokku to stay a long time, then do not add water. Adjust the red chili powder as per your taste preference. 

I highly recommend using gingelly oil to cook this thokku as it gives shelf life and a unique taste. If you don’t have access to gingelly oil, then you can use coconut oil.

A short video to make thokku

How to store thokku

Store this thokku in a clean airtight container. Use only a clean spoon.

How long thakkali thokku stay good?

When stored properly, thokku stays good for 2 days at room temperature and for a week in the refrigerator.

What tomato is best for thokku?

I highly recommend using the country variety tomato, tomato in the vine. It gives a nice tangy taste But if you can’t get it, then use the Roma variety.

If you like this, you may also like 

Kadala paruppu chutney – This kadala paruppu chutney is so simple yet delicious one to have along with idli or dosa.

Tamarind chutney – This sweet tamarind chutney or imli chutney is a must for any chaat. This chutney gives sweetness to the spicy chaat.

Coriander seeds chutney – This coriander seeds chutney is restaurant-style. A restaurant, called Murugan Idli Shop in Chennai, India. It has a unique, nutty flavor for this dip. 

Recipe to make Tomato thokku with stepwise instructions

Ingredients

Tomato – 5

Turmeric powder – ¼ tsp

Red chili powder – ½  tsp

Sambar powder – 1 Tsp

Salt – As required

Gingelly oil – 3 tsp

Mustard seeds – ¼ Tsp

Jaggery powdered – ½  Tsp

Method

• Roughly chop the tomatoes or pulse them in the food processor.
• Heat oil in a thick-bottomed pan. Add mustard seeds.
• When it splutters, add the chopped tomatoes and turmeric powder, red chili powder, and sambar powder.
• Let it cook on medium flame.
• Do not add water and let it cook to a thick consistency. It may take some 15 to 20 minutes.
• When it thickens, add salt and let it cook till the oil separates.
• Then add jaggery powder and give it a quick mix. The thokku should become thick.
• Switch off the flame.
• When the thokku cools down completely, store it in an airtight container.
• Store it at room temperature for 2 days or in the refrigerator for a week.
• Use only a clean and dry spoon.

Notes

1. Try to use country variety tomatoes like a tomato in the vine if possible.
2. To get a bright red color, you can use Kashmiri chili powder.
3. Adjust sambar powder to your preferred spice level.
4. Always remember to use a clean and dry spoon for a longer shelf life.
5. Store in a clean airtight container.

5 from 8 votes

Tomato thokku/ Tomato pickle

Author: Lathiya

This tomato thokku/ tomato pickle is the great choice to take along when you travel. It is best paired with Idli/ dosa, curd rice or chapathi. Learn how to make this spicy and tangy thokku and also the tips to store this thokku for a long time.

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:30 minutes mins

Total Time:35 minutes mins

Course: Side Dish

Cuisine: Indian

Keyword: Accompaniment, thokku, Toamto thokku, tomato pickle, Vegan

Calories:

Equipment

• Food processor
• Pan

Ingredients

• 5 Tomato
• 1/4 Tsp Turmeric powder
• 1/2 Tsp Red chili powder
• 1 Tsp Sambar powder
• Salt As required
• 3 Tsp Gingelly oil
• 1/4 Tsp Mustard seeds
• 1/2 Tsp Jaggery powdered

Get ingredients with

Instructions

1. Roughly chop the tomatoes or pulse it in the food processor.
2. Heat oil in a thick-bottomed pan. Add mustard seeds.
3. When it splutters, add the chopped tomatoes and turmeric powder, red chili powder, and sambar powder.
4. Let it cook in medium flame.
5. Do not add water and let it cook to a thick consistency. It may take some 15 to 20 minutes.
6. When it thickens, add salt and let it cook till the oil separates.
7. Then add jaggery powder and give it a quick mix. The thokku should become thick.
8. Switch off the flame.
9. When the thokku cools down completely, store it in an airtight container.
10. Store it at room temperature for 2 days or in the refrigerator for a week.
11. Use only clean and dry spoon.

Video

Notes

• Try to use country variety tomato like a tomato in the vine if possible.
• To get a bright red color, you can use Kashmiri chili powder.
• Adjust sambar powder to your preferred spice level.
• Always remember to use a clean and dry spoon for longer shelf life.
• Store in a clean airtight container.

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