Tomato thokku/ Tomato pickle
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.
Calories:
Equipment
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
Instructions
- Roughly chop the tomatoes or pulse it 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 in 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 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.