Thakkali Thokku/ Tomato Pickle

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Tomato Thokku/ Tomato Pickle

Its summer and its the tomato season. Tomatoes and Onions are integral part of Indian cuisine. Any cuisine for that matter. The question now is , is it a vegetable or a fruit.Tomatoes are used to make pickles as well as jams or preserves. Either way it tastes good. The tomato pickle or tomato thokku goes back to my Under Graduation days in Tuticorin when the “CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE” conducted a week long training on food preservation techniques. I have tried it a few times when tomatoes are in season and can be stored in the fridge for over 10 days.



Tomatoes : 1.25 Kg Firm Ripe tomatoes chopped fine

Chilli powder : 2.5 tbsp

Turmeric Powder : 1 tbsp

Fenugreek : 1.5 tsp

Asafetida : 1 tsp

Gingelly Oil : 150 ml

Vinegar : 2 tbsp

Garlic : 5-6 cloves (optional)


Heat a pan, dry roast the fenugreek and powder it, keep aside

Heat a wider pan, add the oil and wait for it to heat up

Once the oil is hot add the tomatoes. Wait for it to cook for 10 mins

Then add the turmeric and chilli powder. Add the Asafoetida too.

Keep stirring. The tomatoes will turn mushy and the quantity will reduce

At this point add 2 tsp Salt. The salt should be on the higher side.

Keep cooking till the oil starts oozing out. I slow cooked the tomatoes for about 90 mins

After the oil starts oozing out, add the fenugreek powder . Let it cook for 5 more minutes.

Turn off and add the vinegar.

Once cool, store in dry bottles

Serve with rice, idli, dosa.

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