Name: Tomato Thokku Andra Style|Spicy Tomato Pickle
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: measuring cup used ,1 cup = 250ml; 2 cups Ripened & juicy tomato (appx 4 large tomato); 1 teaspoon mustard seeds; 1 teaspoon methi/fenugreek seeds; 3 tablespoon oil ((more the better taste)); 1/2 teaspoon mustard seeds; 1/2 teaspoon split urad dal; 1 stalk curry leaves; 2 dry red chillies; 1/4 teaspoon asafetida (hing); 2 cloves garlic, minced ((optional)); tamarind extract (from 1 gooseberry size); 1 tablespoon red chilli powder; salt to taste; 1/2 teaspoon jaggery

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Tomato/Thakkali Thokku is a spicy, tangy andra style tomato-based pickle or chutney recipe which can be used as side dish for steamed rice, idli ,dosa and even for roti and chapathi.Tomato Thokku is typically prepared with ripened and juicy tomatoes on Stove top pan or instant pot pressure cooker.

Tomato Thokku Andra Style|Spicy Tomato Pickle — **Tomato Thokku**

This Spicy Tomato thokku recipe can be easily stored in refrigerator for 2 weeks and without refrigeration for 3-4 days.

This recipe is shared by my mother and she learnt this thakkali thokku 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.Also try my mom’s style Raw Green Tomato Chutney.

Do visit my chutney recipes collection especially Mint Peanut Chutney ,Capsicum Peanut Chutney ,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 spicy chutney 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.

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.

Cook until oil oozes out of the tomato mixture.

Tomato or Thakkali thokku or tomato pickle recipe is ready to serve.

**Note:Can be stored in fridge for 2 weeks and without refrigeration for 3-4 days.

HOW TO MAKE ANDRA STYLE 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 Instant Pot,Turn on SAUTE mode ,add oil once hot ,add mustard seeds, urad dal ,saute till dal turn light brown.

Next add curry leaves ,red chillies ,hing ,garlic and saute for few seconds.

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.

Cook until oil oozes out of the tomato mixture and get desired consistency.**See video for reference.

Spicy tomato thokku/pickle recipe is ready .Can be stored in fridge for 2 weeks and without refrigeration for 3-4 days.

ANDRA STYLE TOMATO THOKKU VIDEO RECIPE

OTHER CHUTNEY PODI RECIPES YOU MAY LIKE

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Dry Coconut Chutney Powder.

ANDRA STYLE TOMATO THOKKU RECIPE CARD

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Tomato Thokku Andra Style|Spicy Tomato Pickle

bhavana

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.

5 from 6 votes

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Chutney, pickle, Side Dish

Cuisine andra style, Indian, south indian

Servings

Calories 143 kcal

Ingredients

measuring cup used ,1 cup = 250ml
2 cups Ripened & juicy tomato (appx 4 large tomato)
1 teaspoon mustard seeds
1 teaspoon methi/fenugreek seeds

Tempering

3 tablespoon oil (more the better taste)
1/2 teaspoon mustard seeds
1/2 teaspoon split urad dal
1 stalk curry leaves
2 dry red chillies
1/4 teaspoon asafetida (hing)
2 cloves garlic, minced (optional)
tamarind extract (from 1 gooseberry size)
1 tablespoon red chilli powder
salt to taste
1/2 teaspoon 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

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.
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.