Thakkali thokku or Tomato Pickle is an excellent way to use up the summer bounty of backyard tomatoes. I love pickle and indulge in them rather than using it sparingly.
The tomato season is coming to an end soon and after freezing a few batches of tomatoes, I decided to make this delicious pickle with what was leftover from that batch. I used all kind of tomatoes mixed and matched for this tomato thokku recipe.
We plant several varieties of tomato every summer. I freeze tomatoes and it is an excellent way of preserving them to use through the year and also the most easiest way. I have explained in detail in the post and make sure to read through it especially if you are having an excess of tomatoes.
I also make several batches of marinara sauce and freeze them in portion sizes. This way I always have a batch of sauce ready to go on my pasta.
I also make this delicious Andhra style tomato pickle with garlic and it has become one of our new found love. We love garlic and this is a recipe we really enjoy the flavor of it.
This does not mean we don't enjoy this traditional thakkali thokku. This tomato pickle tastes good with literally everything. We eat it with idli, dosai, roti. Add a dollop of it with some oil on warm rice. And of course the most favorite way to eat it is with curd rice.
Why make this recipe?
- This tomato thokku is a great way to use excess tomatoes. Be it from your backyard or when tomatoes are in season and cheaper in stores.
- It is a versatile recipe and can be served as a side with any tiffin.
- Also a very simple and basic pickle recipe. If you are a beginner to pickle making, this is a great recipe to begin with.
- This is also a great recipe to make with any kind of tomatoes. If you are picking a few different kinds from your garden, mix and match and use them in this thokku recipe.
Ingredients and substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
- Tomatoes - use any kind of tomatoes you have in hand. I have used a mix of Roma tomatoes, cherry plum tomatoes and few unnamed ones this time.
- Oil - One of the key component in the pickles and I use nalennai (gingelly oil) to make pickle. Use a little liberally to extend the shelf life of the pickle
- Mustard and fenugreek powder - I used to earlier use just fenugreek powder, but roasting some mustard seeds along with methi gives the pickle a great flavor.
- Red chili powder - I use a mix of kashmiri chili powder (for color) and spicy chili powder (for heat).
- Turmeric powder - Gives a wonderful flavor to the pickle.
- Seasoning - Mustard seeds and asafetida.
- Jaggery / brown sugar - a little jaggery in pickle increases the flavor and also reduces the tartness.
- Salt - one other key component in any pickle is salt. It is a preserving agent.
Step by step process
- To make the mustard and fenugreek powder – Dry roast the mustard seeds and fenugreek seeds until golden brown and aromatic. Cool down and grind it into powder using a spice blender.
- Chop the tomatoes into large pieces. Earlier I have ground the tomatoes into a puree before making thokku. But I have found that to be very messy, as the pickle splatters a lot when cooking. So these days I use just coarsely chopped tomatoes and they cook down nicely.
- In a wide pan, heat the oil and add the mustard seeds and asafetida. Once the seeds splutters, add the chopped tomatoes. Then add the turmeric powder, red chili powder and salt.
- Let the tomatoes cook down in its own liquid. You will notice that the pickle liquefies as it cooks.
- Stir every now and then and let the tomatoes cook and become semi solid.
- Once the thakkali thokku has reduced well and becomes a thick mass, add the ground mustard and fenugreek powder along with jaggery or brown sugar. Let it cook for 5 more minutes and then take it off the flame.
Tip - Do not cook the pickle for long time after adding the mustard and fenugreek powder as it will turn bitter.
- Let it cool down completely and then store the thakkali thokku in an airtight container.
Basic pickle care tips
- Few things to remember when trying to increase the shelf life of pickles – always use fresh spoon to take out the pickle. Make sure the spoon is dry when you put it in.
- Also make sure that your hands are dry when dealing with the pickle. The more moisture free they are kept the better they last.
- Also using slightly more oil than usual will increase the shelf life.
- I make several small batch and then store them airtight in the coldest part of the refrigerator. Open only one jar at a time and use it up before you use the next jar.
- Also if you have more than one refrigerator like me, store the pickle in the refrigerator that is not opened frequently.
Frequently asked questions
Use any kind of tomatoes that is in season or also mix and match a few different kind that you have. Any and every kind of tomatoes will work for this tomato pickle recipe.
Thakkali thokku does not have too long of a shelf life. I have explained few basic tips to extend the shelf life of pickle. If followed properly, this thokku can last easily for a month in the refrigerator.
More pickle recipes
More tomato recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Thakkali Thokku | Tomato Pickle
Equipment
- pan
- spatula
- spice grinder
Ingredients
- 1 kg Tomatoes
- 4 Tablespoon Gingelly oil
- 2 teaspoon Mustard seeds (1 + 1)
- 1 teaspoon Turmeric powder
- 3 Tablespoon Red chili powder Medium spicy
- ½ teaspoon Asafetida
- 1 teaspoon Fenugreek seeds
- to taste Salt
Instructions
- To make the mustard and fenugreek powder – Dry roast the mustard seeds and fenugreek seeds until golden brown and aromatic. Cool down and grind it into powder using a spice blender.
- Chop the tomatoes into large pieces. Earlier I have ground the tomatoes into a puree before making thokku. But I have found that to be very messy, as the pickle splatters a lot when cooking. So these days I use just coarsely chopped tomatoes and they cook down nicely.
- In a wide pan, heat the oil and add the mustard seeds and asafetida. Once the seeds splutters, add the chopped tomatoes. Then add the turmeric powder, red chili powder and salt.
- Let the tomatoes cook down in its own liquid. You will notice that the pickle liquefies as it cooks.
- Stir every now and then and let the tomatoes cook and become semi solid.
- Once the tomato pickle has reduced well and has thickened to almost the right consistency, add the salt and mix well. Also, add the fenugreek powder and mix well. Let it simmer for 5 more minutes and then take it off the flame.
- Let it cool down completely and then store the tomato pickle in an airtight container.
Video
Notes
- Few things to remember when trying to increase the shelf life of pickles – always use fresh spoon to take out the pickle. Make sure the spoon is dry when you put it in.
- Also make sure that your hands are dry when dealing with the pickle. The more moisture free they are kept the better they last.
- Also using slightly more oil than usual will increase the shelf life.
- I make several small batch and then store them airtight in the coldest part of the refrigerator. Open only one jar at a time and use it up before you use the next jar.
- Also if you have more than one refrigerator like me, store the pickle in the refrigerator that is not opened frequently.
Bhavna says
This is an excellent recipe!! I tried it and it came out fabulously:) I used canned San Marzano tomatoes and some tomato paste as I did not have fresh tomatoes handy. I also added some curry leaves in the oil. The mix of roasted mustard seeds and fenugreek seeds is new to me - I usually use only the dry roasted fenugreek seeds. The flavor is great both ways. Absolutely no bitterness.
Sandhya Ramakrishnan says
Thanks so much for feedback!
CJ says
HELLO SANDYA JUST CAME ACROSS YOUR SITE
LOVE TO MAKE THE TOMATO PICKLE ACTUALLY LOVE ALL PICKLES. WON'T THE FENUGREEK & MUSTARD SEEDS MAKE IT BITTER - THANK YOU
Sandhya Ramakrishnan says
The amount mentioned would not make it bitter and will balance the acidity of the tomatoes.
Natalie says
This tomato pickle sounds amazing. What a great idea. I absolutely love added turmeric in this. I'm going to make it for sure.
Gail Montero says
Such a vibrant and perfect condiment for many dishes! Love this!
Amanda Dixon says
Talk about perfect timing -- I have still have some tomatoes growing, and now I know just what to do with them.
Dana says
Thank you for explaining the process so well. It directions were so easy to follow and it came out great!
Julie says
What a lovely garnish! This tomato pickle really came out perfect and the flavors really pop. Can't wait to try this again.
Sandhya Ramakrishnan says
Thanks a lot!
Claudia Lamascolo says
Wow what a delicious sauce for so many recipes! I think I will try this on a burger tomorrow
Sandhya Ramakrishnan says
Thanks Claudia! My husband likes this spicy chutney on the burgers as well.
Archana Potdar says
love it. The colour is amazing.
Pavani N says
Love that color.. Tomato pickle looks too good. Grinding it into a puree is new to me, will try your version next time I make tomato pickle.
veena krishnakumar says
lovely colour...looks awsome
Chef Mireille says
gorgeous color
Preeti Garg says
Love this pickle recipe.
Padmajha PJ says
Looks so good! Love the vibrant color,Sandhya
Rajani S says
This is a great recipe to use up extra tomatoes..I am going to check out the freezing tomatoes post as well!
Pallavi Purani says
I so will not buy this from now on 🙂 thanks for the recipe.
vaishali sabnani says
The color of thokku is so vibrant...beautifully made and in fact I feel like having some with a nice Paratha for breakfast.
The Pumpkin Farm says
beautiful inviting colors
Gayathri Ramanan says
Spicy and tempting thokku...what a lovely color...
Nivedhanams Sowmya says
Lip smacking and finger licking good. I guessed you would do this or jam with tomatoes from ur garden
Manjula Bharath says
omg mouthwatering thokku 🙂 looks so delicious and yumm 🙂 irresistible , makes me drool here !!
Srivalli says
Wow the thokku is so bright and tempting!
divya says
looks simply yummy and mouthwatering.....i will do same way...its in my draft.
Sapana Behl says
I always want to make tomato pickle at home . This looks totally amazing and I will make it for sure.
Priya Suresh says
Slurp,who can resist to this fingerlicking pickle, omg just cant ask more.
Arjunan Akilandeswari says
Such a tempting thokku