Tomato Pickle (Thakkali Thokku)

5 from 22 votes

This spicy and tangy tomato pickle is the perfect accompaniment to breakfast or lunch and dinner. Also called thakkali thokku, it is very easy to make and can stay fresh for up to 2 weeks in the refrigerator.

Prep Time5

Cook Time25

Total Time30

Course: Other, Side Dish

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings: tablespoons

Calories: 50kcal

Author: Shilpa Kerur

Ingredients

8-10 tomatoes roughly chopped
4 tablespoon oil
1½ teaspoon mustard seeds
1 teaspoon fenugreek seeds methi
1 tablespoon tamarind
1 teaspoon jaggery
½-¾ teaspoon salt (adjust as per taste)
1 teaspoon turmeric powder
1 tablespoon chili powder or as per taste
1 teaspoon asafoetida hing
1 sprig curry leaves

Instructions

Dry roast 1 teaspoon of mustard seeds and fenugreek seeds until aromatic. Cool completely and grind into a fine powder. Set it aside.
Heat oil in a frying pan or kadhai and add the tomatoes. Saute for 1-2 minutes.
Add tamarind and jaggery. Mix well, cover, and simmer for 10-15 minutes.
Add the mustard-fenugreek powder, turmeric powder, red chili powder, and salt. Mix well, cover, and let it simmer until the tomatoes are fully cooked.
Remove the cover to dry out all the excess moisture. Cook until the pickle becomes thick and the oil starts to separate. Keep stirring at regular intervals so that it doesn’t burn.
In another small pan heat 2 teaspoon oil and add mustard seeds. Once it splutters, add hing and curry leaves. Saute for a few seconds. The tempering is ready
Add this tempering to the pickle and mix well.
Cool completely. Serve immediately or store in an air-tight container in the refrigerator.

Notes

Use ripe and juicy tomatoes for the best-tasting thokku.

Do not add any water when cooking the tomatoes. Adding water will reduce the shelf life of the thokku.

Once the tomatoes are cooked, increase the heat and let the excess moisture dry. The pickle must release oil and should not have any moisture content.

Nutrition