Step by step guide to make Tomato Thokku or Thakkali Thokku, a popular South Indian relish. This is a great accompaniment for Idli, Dosa and even Chapatis. When you are in a pinch, use this tangy pickle as a spread for sandwiches or wraps.
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When I used to live in India, ripe red tomatoes used to flood the markets during early winter. I would buy at least 5 pounds of these tomatoes just to indulge my family and friends. Everyone home loves this so much that they eat it with pretty much everything ranging from toast to curd rice.
After we moved from India, ripe tomatoes became a rarity. I ll definitely spot half ripe or orangish tomatoes but ripe and red ones have become a rare sight. Imagine my joy when I do find these at the market.
What is Thakkali Thokku?
This is a very traditional South Indian pickle. There are several variations to this- the Chettinad tomato thokku and the brahmin style Thakkali thokku are quite popular as is the Andhra style Tameta Pachadi.
We make this with fresh ripe red tomatoes, minimal spices and liberal amounts of oil. Like any pickle, this one thrives on the oil to extend its shelf life.
Here’s what you need for this easy Tomato Pickle
Ingredients
Tomatoes- Choose the reddest and ripest tomatoes possible. These not only cook fast but have an amazing flavor that is just perfect for this recipe.
Ginger and garlic- You can make this recipe without these two. But these two are what make this relish heavenly. Chop both as finely as you can. And make sure you wash and dry your ginger before chopping.
Curry leaves– Any south Indian relish is incomplete without curry leaves and it is true for this recipe too.
Sesame oil- This is another flavor enhancer. It not only adds a beautiful aroma to the Thokku but also increases its shelf life. Choose cold pressed sesame oil for best results.
Spices- whole& ground- For this Thokku, we just need regular red chili powder. Other than this, we will be dry roasting fenugreek seeds and mustard seeds and grinding it to a powder. This powder packs a punch in terms of flavor and fragrance.
Tamarind paste- I love how versatile tamarind paste is and reach out for it whenever I do not have tamarind extract or I forget to soak tamarind. For this Thokku, I recommend tamarind paste since it gets cooked easily and is easy to measure too.
Jaggery- You may wonder, why jaggery? Since tomatoes and tamarind both are tangy, jaggery balances and rounds out the tanginess beautifully. In case you don’t have jaggery, you can add Gula Melaka or Coconut sugar. Please do not use raw cane sugar or white sugar.
Shelf life and storage
If you follow all the steps and store this pickle in a properly sterilized glass jar, this will keep well for 2 days at room temperature. Always use a dry spoon for serving and do not insert an used spoon into the jar. This will prevent molding and fungal growth.
In the fridge, this keeps well for up to 10 days if handled the way as mentioned above. Since it is a pickle, tomato thokku for travel is just perfect. You can serve this with Poori, Chapati, Idli and Dosa. It even pairs well with curd rice like I mentioned in the beginning.
Method
In this post, I am going to share two methods of making this recipe which is everyone’s favorite. Let us check how to make Thakkali Thokku in the Instant Pot first. Scroll down to find instructions for making Pressure cooker tomato Thokku.
How to make Thakkali thokku?
Prepping the tomatoes
This step remains the same for all the methods.
Wash and pat dry your tomatoes. This is a very important step. Tomatoes must be wiped dry to avoid mold and fungus. Once dry, chop them as finely as you can.
Instant Pot Method
Frying the garlic
Insert the inner pot into the Instant Pot, plug in and press SAUTE MODE-NORMAL-7 mins. Wait for the display to read HOT. When the display reads hot, add the sesame oil.
Now, add the sliced garlic and saute till it becomes a light golden brown. If you like the garlic to be golden, fry them for a bit longer. When the garlic has browned, drain and set aside.
Tempering
To the remaining oil in the pot, add mustard seeds and allow them to splutter. When they splutter, add fenugreek seeds, finely chopped ginger and saute for 30 to 40 secs. Immediately tip in the curry leaves and mix well.
Pressure cooking the tomatoes
Now, add the finely chopped tomatoes and stir well. Add the salt and tamarind paste and mix. When done, add the red chilli powder and stir to combine. Allow this to simmer for 2 mins or until the SAUTE cycle completes.
When the SAUTE cycle finishes, ensure that the sealing ring has been inserted properly into the lid. Press CANCEL. Close the Instant Pot and turn the VALVE to SEALING.
PRESS PRESSURE COOK MODE- HIGH PRESSURE- 10 mins. Allow the cooking cycle to complete fully. When the cooking cycle is complete, quick release pressure by turning the valve to VENTING.
Making the spice powder
While the mixture is cooking, heat another pan and dry roast fenugreek seeds and mustard seeds until fenugreek seeds are pink and fragrant. Do this on low flame as they burn quickly. Let cool and grind to a powder in a blender. I used my coffee bean grinder for this. You can use this mustard fenugreek powder in other pickles too.
Simmering the Thokku
Press CANCEL.
Open the lid and gently mash the tomatoes with a potato masher. This is optional but recommended. Tip in the spice powder, fried garlic, jaggery and adjust salt if required.
Now, close the Instant Pot with a glass lid. PRESS SAUTE MODE- NORMAL- 20 MINUTES.
While the thokku simmers, make sure that you keep stirring it every 2 mins once to prevent burning or sticking to the bottom.
After 20 mins, 85% of the liquid from the pickle would have evaporated and oil starts oozing on to the surface. Your Thokku will also be thicker. Let cool completely before transferring them to sterilized jars.
Stovetop Method
Heat a deep pressure pan with sesame oil. Add the garlic and fry till golden. Drain and set aside.
Now add the garlic and fry till golden. When the garlic is done, drain and set aside. To the same pan, add mustard seeds and when they splutter, add fenugreek seeds and ginger. Saute for 30 secs. Now, add curry leaves and mix well.
Immediately tip in the finely chopped tomatoes and stir well. Now, add salt and tamarind paste. Mix well. Tip in the red chili powder and stir to combine. Simmer this mixture until it reduces to half. This takes roughly 12 to 14 mins.
When the Thokku has reduced to half it volume, add the freshly ground fenugreek and mustard powder, fried garlic and jaggery. Stir well to combine. Adjust salt if required. Simmer this for 7 to 8 mins on low flame until the Thokku thickens.
When done, allow it to cool completely before transferring to a clean air tight sterilized jar.
It may take longer if you are making a huge batch. You will know that it is done when the oil begins to separate like you see in the picture below.
Quick Pressure Cooker Method
Heat a deep pressure pan with sesame oil. Add the garlic and fry till golden. Drain and set aside.
Now add the garlic and fry till golden. When the garlic is done, drain and set aside. To the same pan, add mustard seeds and when they splutter, add fenugreek seeds and ginger. Saute for 30 secs. Now, add curry leaves and mix well.
Immediately tip in the finely chopped tomatoes and stir well. Now, add salt and tamarind paste. Mix well. Tip in the chili powder and stir to combine.
Close the pressure cooker, put the weight on and pressure cook for 2 whistles. Wait for pressure to release naturally. When the pressure releases, open the cooker and gently mash the tomatoes with a potato masher.
Add the freshly ground fenugreek and mustard powder, fried garlic and jaggery. Stir well to combine. Adjust salt if required. Simmer this for 7 to 8 mins on low flame until the Thokku thickens.
Recipe Notes
- Make sure to wipe and pat dry the ginger and tomatoes before using it. Water and moisture are main reasons for fungal growth and molding.
- Sterilize the glass jars properly before transferring this pickle.
- Some people add turmeric powder to this and you can add 1 tsp of it if you desire. I just like it this way.
- You can also make this a no onion- no garlic dish by skipping the garlic. This version tastes very good too and is ideal for days when Vrat is observed.
Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried this easy Tomato Thokku? Which method did you try? We would love to hear any feedback!Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.
Recipe Card
Tomato Thokku
Equipment
- Instant pot/ pressure cooker
- Potato masher
- ladle
Ingredients
- 1/2 cup Sesame oil cold pressed sesame oil is recommended
- 25 grams finely chopped garlic
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 12 curry leaves
- 12 grams finely chopped ginger
- 4.5 cups finely chopped tomatoes 1200 g in weight
- 3 tsp tamarind paste
- 2 tbsp red chili powder
- 3 tsp Kosher Salt or to taste
- 1 tbsp Jaggery
For the spice powder
- 1/2 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
Instructions
Prepping the tomatoes
- Wash and pat dry your tomatoes.
- Once dry, chop them as finely as you can.
Instant Pot Method
Frying the garlic
- Insert the inner pot into the Instant Pot, plug in and press SAUTE MODE-NORMAL-7 mins.
- Wait for the display to read HOT. When the display reads hot, add the sesame oil.
- Now, add the sliced garlic and saute till it becomes a light golden brown When the garlic has browned, drain and set aside.
Tempering
- To the remaining oil in the pot, add mustard seeds and allow them to splutter.
- When they splutter, add fenugreek seeds, finely chopped ginger and saute for 30 to 40 secs.
- Immediately tip in the curry leaves and mix well.
Pressure cooking the tomatoes
- Now, add the finely chopped tomatoes and stir well.
- Add the salt and tamarind paste and mix.
- When done, add the red chilli powder and stir to combine.
- Allow this to simmer for 2 mins or until the SAUTE cycle completes.
- When the SAUTE cycle finishes, ensure that the sealing ring has been inserted properly into the lid.
- Press CANCEL.
- Close the Instant Pot and turn the VALVE to SEALING.
- PRESS PRESSURE COOK MODE- HIGH PRESSURE- 10 mins.
- Allow the cooking cycle to complete fully.
- When the cooking cycle is complete, quick release pressure by turning the valve to VENTING.
Making the spice powder
- While the mixture is cooking, heat another pan and dry roast the mustard seeds and fenugreek seeds until fenugreek seeds are pink and fragrant.
- Do this on low flame as they burn quickly.
- Let cool and grind to a powder in a blender.
Simmering the Thokku
- Press CANCEL.
- Open the lid and gently mash the tomatoes with a potato masher.
- This is optional but recommended. Tip in the spice powder, fried garlic, jaggery and adjust salt if required.
- Now, close the Instant Pot with a glass lid. PRESS SAUTE MODE- NORMAL- 20 MINUTES.
- While the thokku simmers, make sure that you keep stirring it every 2 mins once to prevent burning or sticking to the bottom.
- After 20 mins, 85% of the liquid from the pickle would have evaporated and you will have a thick Thakkali Thokku.
- Let cool completely before transferring them to sterilized jars.
Stovetop Method
- Heat a deep pressure pan with sesame oil.
- Add the garlic and fry till golden.
- Drain and set aside.
- Now add the garlic and fry till golden.
- When the garlic is done, drain and set aside.
- To the same pan, add mustard seeds and when they splutter, add fenugreek seeds and ginger.
- Saute for 30 secs. Now, add curry leaves and mix well.
- Immediately tip in the finely chopped tomatoes and stir well.
- Now, add salt and tamarind paste. Mix well.
- Tip in the chili powder and stir to combine.
- Simmer this mixture until it reduces to half.
- This takes roughly 12 to 14 mins.
- When the Thokku has reduced to half it volume, add the freshly ground fenugreek and mustard powder, fried garlic and jaggery.
- Stir well to combine.
- Adjust salt if required.
- Simmer this for 7 to 8 mins on low flame until the Thokku thickens and oil begins to float to the surface.
- When done, allow it to cool completely before transferring to a clean air tight sterilized jar.
- It may take longer if you are making a huge batch.
Notes
- Make sure to wipe and pat dry the ginger and tomatoes before using it. Water and moisture are main reasons for fungal growth and molding.
- Sterilize the glass jars properly before transferring this pickle.
- Some people add turmeric powder to this and you can add 1 tsp of it if you desire. I just like it this way.
- You can also make this a no onion- no garlic dish by skipping the garlic. This version tastes very good too and is ideal for days when Vrat is observed.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
More Instant Pot Recipes
As always ur explanation is so crystal clear tat even a beginner can understand jiii.. Super color. Tempted seeing it.
This looks absolutely delicious! 🙂