Spicy Tomato Thokku Recipe/South Indian Style Tomato Pickle

 


spicy-tomato-chutney2

Spicy Tomato Thokku is an easy and quick south Indian style tomato chutney/pickle/relish (totally vegan) using minimal ingredients, but packed with flavor!! It can be served with idlis (steamed rice-lentil cakes), dosas (rice-lentil crepes), any Indian flatbread or even as a spread in sandwiches!!

Most Indian meals are never complete without a spicy pickle (preserved vegetables  in a salty, tangy spicy chilli flavored mixture!!) on the side!!  Be it mango pickle, lemon pickle, mixed vegetable and sometimes chilli pickle!!! We even have our pickle corner in our kitchen where I have stored all my pickles 🙂 Most pickles can be stored outside at room temperature, but sometimes, refrigeration prolongs it’s shelf life. Tomato pickle is one of our favorite accompaniments to most meals.

There is a lot of difference in cooking styles all over India.  In north India, a large combination of spices are used (like in shahi lobia masala, matar paneer, chole etc.), but in the southern part of India, we use minimal spices. Most of our dishes have either one or two spices and you can distinctly get the flavors of each spice in every dish!!

Tomato thokku (no onion and no garlic) is easy and quick to make. It has only hing/asafoetida and fenugreek seeds as the main flavorings along with red chilli powder and turmeric. Just puree tomatoes with green chillies and boil the paste along with these spices; tangy, spicy tomato thokku is ready in 30 minutes!!

tomato-chutney-half2

The best part of this chutney is it can be made ahead of time and stored in the refrigerator in a glass jar for up to 3 to 4 weeks!!

So the next time you make idlis, dosas, chapattis etc., if you have tomato thokku stored in your refrigerator, no extra effort is needed to make a separate chutney; making breakfast, lunch, brunch or dinner becomes a breeze!!!

Tomato thokku goes great with : Instant Rava Idlis, Ragi Rava dosa, Instant suji appe, or even mixed vegetable paratha etc.

Other chutneys you can try are: Onion chutney, Peanut chutney, Hing chutney etc.

 


Spicy Tomato Thokku
Yields 2
Tangy, spicy and lip-smacking tomato pickle, south Indian style with no onions or garlic!!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
435 calories
38 g
0 g
31 g
9 g
2 g
866 g
166 g
23 g
0 g
27 g
Nutrition Facts
Serving Size
866g
Yields
2
Amount Per Serving
Calories 435
Calories from Fat 273
% Daily Value *
Total Fat 31g
48%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 21g
Cholesterol 0mg
0%
Sodium 166mg
7%
Total Carbohydrates 38g
13%
Dietary Fiber 13g
51%
Sugars 23g
Protein 9g
Vitamin A
155%
Vitamin C
239%
Calcium
11%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 to 14 medium sized tomatoes
  2. 4 green chillies/jalapenos
  3. 1 ½ teaspoon mustard seeds
  4. 15 to 20 curry leaves
  5. 1 teaspoon hing/asafoetida (an aromatic Indian spice)
  6. 1 teaspoon fenugreek seeds/methi seeds
  7. 2 teaspoons red chilli powder
  8. 1 teaspoon turmeric powder
  9. ¼ cup to ½ cup oil
  10. Salt to taste
Instructions
  1. Wash the tomatoes and green chillies.
  2. Chop them roughly and puree in a food processor or blender to a coarse paste.
  3. Remove and keep aside in a bowl.
  4. In a small saucepan, roast fenugreek seeds on low heat for a few seconds, add ½ teaspoon of hing and turn the heat off.
  5. Once it is cool, make a fairly fine powder. Keep aside.
  6. Heat a large deep saucepan and add oil.
  7. Once the oil is hot, add the mustard seeds. As soon as the mustard seeds start to splutter and crackle, add the curry leaves and ½ teaspoon of hing.
  8. Immediately, pour in the pureed tomatoes and green chillies along with turmeric powder, chilli powder and salt to taste.
  9. Give it a good stir and bring to a boil on high heat.
  10. Once it comes to a boil, reduce the heat and fry on low heat, stirring occasionally.
  11. Simmer till most of the moisture is reduced and oil separates.
  12. Stir in the methi-hing powder, mix well and turn off the heat.
  13. Let cool completely and store in a glass jar in the refrigerator for up to 3 to 4 weeks.
  14. Serve, spicy, tangy and delicious tomato thokku with idlis (steamed rice-lentil cakes), dosas (rice-lentil crepes), any Indian flatbread or even as a spread in sandwiches!!
Notes
  1. Traditionally sesame oil is used but you can use any oil; I have used sunflower oil.
  2. Use only ripe tomatoes.
  3. For a different flavor, you can use some sambhar powder along with chilli powder; make sure to adjust the amount for the spice level you are comfortable with!!
  4. You can add some jaggery (unrefined cane sugar) or regular sugar to offset the tanginess of the tomatoes; we prefer it without the sweetness of any sugar.
  5. If your tomatoes are not sour enough, add some tamarind paste when cooking.
beta
calories
435
fat
31g
protein
9g
carbs
38g
more
Curry and Vanilla http://www.curryandvanilla.com/

 Step-by-step method:

  • Wash the tomatoes and green chillies.

tomatoes-with-chillies

  • Chop them roughly and place in a food processor or blender.

in-blender

  • Blend to a coarse paste.

tomato-paste

  • Remove and keep aside in a bowl.

paste-in-vesserl

  • In a small saucepan, roast fenugreek seeds on low heat for a few seconds, add ½ teaspoon of hing and turn the heat off.

methi-with-hing

  • Once it is cool, make a fairly fine powder.  Keep aside.

hing-methi-powder

  • Heat a large deep saucepan and add oil.
  • Once the oil is hot, add the mustard seeds. As soon as the mustard seeds start to splutter and crackle, add the curry leaves and ½ teaspoon of hing.

mustard-with-curry-leaves-and-hing

  • Immediately, pour in the pureed tomatoes and green chillies.

added-puree

  • Add turmeric powder, chilli powder and salt to taste.

added-spices

  • Give it a good stir and bring to a boil on high heat.

stirred-puree

  • Once it comes to a boil, reduce the heat and fry on low heat, stirring occasionally.
  • After 15 minutes……….

after-15-minutes

  • After 30 minutes……….

after-30-minutes

  • Simmer till most of the moisture is reduced and oil separates.
  • Stir in the methi-hing powder, mix well and turn off the heat.
  • Let cool completely and store in a glass jar in the refrigerator for up to 3 to 4 weeks.
  • Serve, spicy, tangy and delicious tomato thokku with idlis (steamed rice-lentil cakes), dosas (rice-lentil crepes), any Indian flatbread, hot steamed rice or even as a spread in sandwiches!!

spicy-tomato-thokku2

  • Enjoy this spicy south Indian style tomato pickle anytime!!

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3 comments

  1. petra08 says:

    Your thokkuchutney sounds delicious and so straight forward to make! I love how the cooking changes the colour to a beautiful deep red as well! Happy FF 🙂

    • curryandvanilla says:

      I love the color too….Thank you!!! It is a favorite chutney in our house; I always have a bottle stored in my refrigerator 🙂 Happy FF 🙂

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