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Thakkali thokku in a jar
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5 from 10 votes

Thakkali Thokku | Tomato Pickle

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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: Indian, South Indian, Tamil Nadu
Diet: Vegetarian
Servings: 24 Servings
Calories: 33kcal


  • pan
  • spatula
  • spice grinder


  • 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


  • 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.



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.


Calories: 33kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 644IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg