Tomato Thokku | How to make Thakkali Thokku | Vegan Tomato Pickle

Tomato Thokku. Pickle. Dip - Let's demystify that first 🙂

All names are used interchangeably, however pickles have a longer shelf life, unless its an instant version like the Instant Mango-Mustard Pickle . Another Thokku we make during winters is Orange Peel Thokku (using Orange Peel)

If we were to choose an universal dip / side dish in my kitchen that's so versatile that it goes well with anything from steamed rice to chapati to Idli to Dosa to Pongal to Curd Rice to Akki Rotti to Upma to Parathas (and everything in between), I would bet heavily on this dip - Tomato Thokku (or Quick Tomato Pickle). It was around the beginning of December a few years ago when I made this first batch when my sister and BIL were visiting, and it vanished in a flash. Since then, this recipe has a permanent place in my pickle pantry.

All the adults took to this pretty well, and although it was spicy my little one preferred this sometime with her dosa breakfast. The elder one, however, couldn't be weaned away from her favourite Lemon pickle (her fav go-to side for pretty much everything :D)

I made this again with step by step sorely for the blog (as I personally love it a lot), and hope that for thokku (spicy dip) lovers out there among my readers, it would help you make a batch of this and enjoy :-))

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Thakkali Thokku - Spicy Tomato dip (or quick pickle)  | Vegan and can be made GF too

Course : Side Dish / Dip | Spice level : Medium to high

Can be served with : Any Indian breakfast to breads or anything that you fancy 😉

Keeps for 2-3 weeks under refrigeration; fresh batches can be made anytime during the year.

Prep time: 20 mins, Cook time : 45 mins, Makes : approx 400 gms of dip / pickle.

Ingredients:

• 2.5 kilograms Tomatoes( red juicy tomatoes)
• 120 ml Sesame Oil (Sesame oil preferred or use any neutral oil)
• 2 tablespoon Salt
• 1 teaspoon Turmeric
• 2 tablespoon Jaggery

Spice powder mix:

• 1 teaspoon Fenugreek seeds (Methi seeds)
• 12 Dry Red chillies
• 6 Kashmiri chillies
• Mustard seeds - ½ tsp
• ½ teaspoon Oil

Tempering:

• 1 teaspoon Mustard seeds 
• ¼ tablespoon Asafoetida (skip for GF version)

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Method to make Tomato Thokku / Thakkali Thokku

1. Wash and wipe dry the tomatoes . Cut the tops of the tomatoes, and using a food processor or knife, chop each tomato into ⅛, coarsely puree them with some chunks intact. do NOT add water at all at any stage during the entire pickle making process.
2. Dry roast the ingredients one by one under spice powder mix. Ensure the methi seeds are not burnt else will taste bitter. If you need to roast the red chillies in oil, add ½ teaspoon of oil and fry on a low flame. Cool thoroughly and powder
3. In a deep pan, add half of the sesame oil. Splutter the mustard seeds and the asafoetida. Now add the coarse tomato chunk+puree mixture and turmeric. Stir once or twice, and let it cook covered for 8-9 mins covered till they are almost reduced by a third.
4. Now add the spice powder, ½ of the remaining oil, mix gently and let it cook on a low flame for next 10-12 mins on a very low flame till oil starts separating from the sides. (it would require your continuous watch over the stove at this stage, it may also splutter as the mixture gets thicker, so you may want to cover the pot while stirring every 30 seconds.)
5. When you see the original quantity of tomatoes reduce to ⅔ or even half, add in the remaining oil, salt, jaggery. Mix and do a taste test and adjust spices accordingly.
6. At the end of this stage, oil should start floating to the top (it will settle once bottled, so dont worry).
7. Cool thoroughly and bottle in a sterile glass bottle.
8. Refrigerate and use a portion with a sterile clean dry spoon as required. stays for 2-3 weeks under refrigeration.

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Notes:

1. Chillies usage might vary with spice level. If you feel that the red chillies aren't hot / spicy enough, dry roast a little red chilli powder / paprika and add with the spice powder
2. If you are out of Byadgi / Kashmiri chilli powder, use Kashmiri red chilli powder (after dry roasting it to remove any moisture)
3. As its quite a spicy thokku, use in small quantities, especially to kids or anyone else who are not spice tolerant.
4. The spice levels can vary depending on the quality / variety of the chillies used. Use your discretion for the same. 
5. Some add garlic to this thokku, but we prefer this method. If using garlic, dice them fine and saute well before adding the tomato puree.
6. Ripe Tomatoes work best for this. Keep all ingredients at room temperature for best results.

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Tomato Thokku | Thakkali Thokku

Kalyani

Tomato Thokku is a spicy Pickle (condiment) made with ripe tomatoes and freshly made spicy powder. Served with Roti / Chapati / Steamed Rice / Idli / Dosa etc

5 from 16 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Condiment, Side Dish

Cuisine Indian, South Indian

Servings 200 Grams

Equipment

• Ladle
• Bowl
• Knife
• Wet Blender
• pan

Ingredients

  

1x2x3x

Main Ingredients

• 2.5 kilograms Tomatoes red juicy tomatoes
• 120 ml Sesame Oil Sesame oil preferred or use any neutral oil
• 2 tablespoon Salt
• 1 teaspoon Turmeric
• 2 tablespoon Jaggery

Spice Powder

• 1 teaspoon Fenugreek seeds Methi seeds
• 12 Dry Red chillies
• 6 Kashmiri chillies
• ½ teaspoon Mustard seeds

Tempering

• ½ teaspoon Oil
• 1 teaspoon Mustard seeds
• ¼ tablespoon Asafoetida skip for GF version

Instructions

 

• Wash and wipe dry the tomatoes . Cut the tops of the tomatoes, and using a food processor or knife, chop each tomato into ⅛, coarsely puree them with some chunks intact. do NOT add water at all at any stage during the entire pickle making process.
• Dry roast the ingredients one by one under spice powder mix. Ensure the methi seeds are not burnt else will taste bitter. If you need to roast the red chillies in oil, add ½ teaspoon of oil and fry on a low flame. Cool thoroughly and powder
• In a deep pan, add half of the sesame oil. Splutter the mustard seeds and the asafoetida. Now add the coarse tomato chunk+puree mixture and turmeric. Stir once or twice, and let it cook covered for 8-9 mins covered till they are almost reduced by a third.
• Now add the spice powder, ½ of the remaining oil, mix gently and let it cook on a low flame for next 10-12 mins on a very low flame till oil starts separating from the sides. (it would require your continuous watch over the stove at this stage, it may also splutter as the mixture gets thicker, so you may want to cover the pot while stirring every 30 seconds.)
• When you see the original quantity of tomatoes reduce to ⅔ or even half, add in the remaining oil, salt, jaggery. Mix and do a taste test and adjust spices accordingly.
• At the end of this stage, oil should start floating to the top (it will settle once bottled, so dont worry).
• Cool thoroughly and bottle in a sterile glass bottle.
• Refrigerate and use a portion with a sterile clean dry spoon as required. stays for 2-3 weeks under refrigeration

Notes

1. Chillies usage might vary with spice level. If you feel that the red chillies aren't hot / spicy enough, dry roast a little red chilli powder / paprika and add with the spice powder
2. If you are out of Byadgi / Kashmiri chilli powder, use Kashmiri red chilli powder (after dry roasting it to remove any moisture)
3. As its quite a spicy thokku, use in small quantities, especially to kids or anyone else who are not spice tolerant.
4. The spice levels can vary depending on the quality / variety of the chillies used. Use your discretion for the same. 
5. Some add garlic to this thokku, but we prefer this method. If using garlic, dice them fine and saute well before adding the tomato puree.
6. Ripe Tomatoes work best for this. Keep all ingredients at room temperature for best results.

Keyword Condiment,, Dip, Pickle, Side Dish, South Indian, Tomato

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