Tomato Thokku (தக்காளி தொக்கு) is a South Indian style pickle prepared from Tomatoes. Very basic ingredients are used in preparing this recipe. It goes very well with Idli/Dosai, Chapathi, Rice and you can even use it as a spread when making healthy Wraps. If you don’t have an Instant Pot you can always prepare this in a deep pan. It takes a little longer and you have to consciously keep an eye on the pan, keep stirring it to avoid any burnt smell.
The color of the Thokku depends on the variety of tomatoes & the chilli powder you use. I used a combination of Kashmiri Red Chilli Powder + Regular Red Chilli Powder. If you like garlic flavor you can add it with tomatoes while pureeing them. In this recipe I haven’t used garlic.
Tips for making Tomato Thokku
- Generous amount of Sesame Oil is required. Don’t skimp on the oil
- Adding Jaggery helps in balancing the sourness from Tomatoes. Adjust quantity based on your preference
- Adding Fenugreek Powder is essential. If you don’t have powder you can add 2 tsp of Methi Seeds along with Mustard seeds (check Step 4 in Recipe section)
- Rice Flour or Besan Flour is not needed to thicken the thokku. The pickle consistency is achieved even without adding these ingredients
- A kilo of cherry tomatoes yielded me approximately 300-350gms of Tomato Thokku
Making Tomato Thokku without an Instant Pot :
- Choose a heavy bottomed kadai or pan. From the consistency of Puree to pickle it takes approximately 30-40 minutes depending on the quantity you are preparing
- Make sure you keep stirring often and try to cook the Tomato in medium low flame
- Too much of high heat can result in the splashing of Tomato thokku all over the stove. Kindly keep an eye on it. Would definitely recommend you to close at least 3/4th of the pan with a lid
| Prep Time | 10 minutes |
| Cook Time | 30-40 minutes |
| Servings |
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Ingredients
- 1 kg Cherry Vine Tomatoes
- 2.5 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Red Chilli Powder
- 2 teaspoon Mustard Seeds
- 1 teaspoon Fenugreek Powder
- 1 tablespoon Jaggery Powder
- 1/2 cup sesame oil we will be adding oil stage by stage
- 2 teaspoon hing/Asafetida
- 10-15 curry leaves
Ingredients
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Instructions
- Wash all the tomatoes. Cut them into halves
- Puree the tomato pieces in two batches. Don't add water
- In Instant Pot turn on 'Saute' mode and add 1/4 cup Oil.
- Once the oil is hot add Mustard Seeds, Curry leaves and Tomato Puree
- Add salt, turmeric, red chilli powder & kashmiri chilli powder. Mix it well
- Close the Instant Pot and turn on 'Pressure Cook' mode. Set timer to 10 and make sure the pressure setting is 'High'
- Once the timer is off manually release the pressure and open the instant pot
- Turn to 'Saute' mode and let the thokku simmer for atleast 15 minutes. Close 3/4th of instant pot so that splashing of Thokku can be avoided. Don't close it completely
- You can slowly see it thickening and at this stage add jaggery powder, asafetida
- Add 3-4 teaspoons of Sesame Oil and mix everything together. Let it boil for another two minutes
- Once the thokku reaches this consistency as shown in pic below turn off 'Saute' mode
- Once the thokku is cooled down slightly mix the Methi/Fenugreek powder. Then transfer to a fresh dry container. Adding Fenugreek powder when the thokku is hot might leave a bitter taste.
- I store the Thokku in my fridge. It usually lasts for us atleast 3-4 weeks.
- Sharing below the pic of this delicious tangy Tomato Thokku used as a spread on toast
6 comments
thank you for the perfect recipe. got an instant pot a few weeks ago and this came out really well!
Thanks much for trying the recipe from my blog & sharing your feedback Hamsini 👍 Am glad you liked it 😊
Hi,
When should the methi powder be added? It’s mentioned in the ingredients but nowhere in the recipe steps!
Hello Samyukta,
Thanks for pointing it out. Sorry. It needs to be added at the end once the Tomato Thokku preparation is done and it is slightly cooled off.
Hi excellent recipe. Comes out well every time. Do we roast the methi before adding it though? Have been skipping that.
Thanks for the feedback. I usually buy Fenugreek Powder from shop. Add that powder at the end once the thokku is slightly cooled down. If you want to add seeds you can add it along with mustard seeds when doing the tadka. I prefer adding powder.