Tomato Thokku is a spicy, tangy tomato-based pickle or chutney which can be used as side dish for steamed rice, idli ,dosa and even for roti and chapathi. It is typically prepared with ripened and juicy tomatoes.
Tomato thokku can be easily preserved in fridge for 2 weeks and without refrigeration for 3-4 days.This recipe is shared by mother and she learnt this recipe from her friend who is from andhra pradesh.In my childhood days she used to prepare it as a side dish for idli ,rasam and rice combination.
Do visit my chutney recipes collection especially Mint Peanut Chutney ,Capsicum Peanut Chutney ,Ridge Gourd Chutney Recipe|Heerekai Chutney,Onion Chutney Recipe.
Tips & Variations to Make Tomato Thokku
You can replace regular tomatoes with cherry tomatoes.Use ripped red tomatoes to prepare tomato thokku / tomato pickle.
You can skip garlic in this recipe and add extra hing(asafoetida).
Tomato thokku tastes great when the right amount of oil, red chilli powder and salt is added so be generous as the sourness of tomato will balance.Increase tamarind quantity if tomatoes are not sour.
If you prefer the thokku to be very smooth ,you can also blend the tomato and add puree instead of whole chunks.
Sesame Oil is preferred over other oils for a traditional taste.
Finally, if you are preparing in large quantity, it takes a long time for tomatoes to cook.So you can also use Instant Pot Pressure Cooker to make tomato thokku.
You may also like Chutney Podi recipes like
How to Make Tomato Thokku On Stove Top Pan Step By Step
Dry roast methi (fenugreek) and mustard seeds for 2-3 minutes until methi seeds turn golden brown on medium low flame.
Turn off the gas ,cool completely and blend to a fine powder .
In a kadai, add oil, mustard seeds, urad dal, curry leaves ,red chillies ,hing ,garlic and saute.
Add chopped tomatoes, salt ,tamarind extract and cook them in a medium flame until moisture from the tomatoes evaporates, takes about 8-10 minutes.Stir in between to avoid masala from sticking into the kadai.
Once oil starts to separate add red chilli powder, mustard-methi powder ,adjust salt if needed and jaggery to the mixture and cook until oil oozes out of the tomato mixture.
Tomato thokku or tomato pickle is ready .Can be stored in fridge for 2 weeks and without refrigeration for 3-4 days.
How to Make Tomato Thokku in Instant Pot Pressure Cooker
- Dry roast methi (fenugreek) and mustard seeds for 2-3 minutes until methi seeds turn golden brown on medium low flame in a stove top pan.Turn off the gas ,cool completely and blend to a fine powder .
- In an Instant Pot Pressure Cooker, Turn on SAUTE mode ,add oil, mustard seeds, urad dal, curry leaves ,red chillies ,hing ,garlic and saute.
- Add chopped tomatoes, salt ,tamarind extract and cook on MANUAL/PRESSURE COOK on high for 8 minutes and wait for Natural Pressure Release.
- Once pressure has released naturally,Turn on SAUTE again add red chilli powder, mustard-methi powder ,adjust salt if needed and jaggery to the mixture and cook until oil oozes out of the tomato mixture and get desired consistency.See video for reference.
- Tomato thokku or tomato pickle is ready .Can be stored in fridge for 2 weeks and without refrigeration for 3-4 days.
Tomato Thokku Andra Style|Spicy Tomato Pickle Recipe Video
Tomato Thokku Andra Style|Spicy Tomato Pickle Recipe Card
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Tomato Thokku Andra Style|Spicy Tomato Pickle
Ingredients
- measuring cup used ,1 cup = 250ml
- 2 cups Ripened & juicy tomato (appx 4 large tomato)
- 1 tsp mustard seeds
- 1 tsp methi/fenugreek seeds
Tempering
- 3 tbsp oil (more the better taste)
- 1/2 tsp mustard seeds
- 1/2 tsp split urad dal
- 1 stalk curry leaves
- 2 dry red chillies
- 1/4 tsp asafetida (hing)
- 2 cloves garlic, minced (optional)
- tamarind extract (from 1 gooseberry size)
- 1 tbsp red chilli powder
- salt to taste
- 1/2 tsp jaggery
Instructions
- Dry roast methi (fenugreek) and mustard seeds for 2-3 minutes until methi seeds turn golden brown on medium low flame.
- Turn off the gas ,cool completely and blend to a fine powder
- In a kadai, add oil, mustard seeds, urad dal, curry leaves ,red chillies ,hing ,garlic and saute.
- Add chopped tomatoes, salt ,tamarind extract and cook them in a medium flame until moisture from the tomatoes evaporates, takes about 8-10 minutes.Stir in between to avoid masala from sticking into the kadai.
- Once oil starts to separate add red chilli powder, mustard-methi powder ,adjust salt if needed and jaggery to the mixture and cook until oil oozes out of the tomato mixture.
- Tomato thokku or tomato pickle is ready .Can be stored in fridge for 2 weeks and without refrigeration for 3-4 days.
How to Make Tomato Thokku in Instant Pot Pressure Cooker
- Dry roast methi (fenugreek) and mustard seeds for 2-3 minutes until methi seeds turn golden brown on medium low flame in a stove top pan.Turn off the gas ,cool completely and blend to a fine powder .
- In an Instant Pot Pressure Cooker, Turn on SAUTE mode ,add oil, mustard seeds, urad dal, curry leaves ,red chillies ,hing ,garlic and saute.
- Add chopped tomatoes, salt ,tamarind extract and cook on MANUAL/PRESSURE COOK on high for 8-10 minutes and wait for Natural Pressure Release.
- Once pressure has released naturally,Turn on SAUTE again add red chilli powder, mustard-methi powder ,adjust salt if needed and jaggery to the mixture and cook until oil oozes out of the tomato mixture.See video for reference.
- Tomato thokku or tomato pickle is ready .Can be stored in fridge for 2 weeks and without refrigeration for 3-4 days.
Notes
Nutrition
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