Easy Tomato Pickle | Tomato Thokku | Thakkali Thokku Recipe | Thakkali Urukkai

Tomatoes are getting cheaper now right? So why don't we pickle some? And if it can serve you as a relish or side for your idly, dosa, chapathi, curd rice, sambar rice or rasam rice. then isn't the recipe a winner? Yes, I am not joking. This is such a pickle, a versatile one ;) I enjoy it the most with curd rice and dosa.. It is also an ideal one to make and give for your loved ones travelling abroad! So let me stop the talking now and let the recipe and pics do the work for you :)

 

Preparation Time : 5 minutes

Cooking Time : 40 minutes

Recipe source : Ma

Makes : A 120 gm bottle 

I Used:

Tomatoes	-	4-5 medium ones (½ kg)
Tamarind	-	A small gooseberry sized
Chilly powder	-	2-3 tbsp
Oil	-	3 tbsp
Mustard		1 tsp
Asafoetida	-	1 tsp
Curry leaves	-	2-3 sprigs
Salt	-	As Needed
Turmeric powder	-	½ tsp
Ginger-Garlic paste	-	2 tbsp
Fenugreek-Mustard powder	-	2 tsp (Use 2 tsp each of mustard & fenugreek seeds)

The Way:

1. In a pan dry roast the mustard seeds (2 tsp) and fenugreek seeds (2 tsp) for 4-5 minutes on low flame. Take care not to burn them. It starts giving a nice aroma and also the mustard will start spluttering. Then off the flame. Allow it to cool and powder them in a clean and dry mixer jar. You can grind this powder in bulk and use it for all of your pickles

2. Grind together the tomatoes, tamarind and red chilly powder together to a smooth paste

3. In a wide pan, heat oil. Splutter mustard. Then turn the flame to low and add asafoetida. Make sure that they do not get burnt. Then add the curry leaves

4. Then slowly pour in the ground tomato paste. Take care while pouring, since the pan is hot they can splutter out on you

5. Then add in the required amount of salt, turmeric powder and ginger-garlic paste. Now turn in the heat to medium

6. Let the pulp cook in medium flame until the water gets evaporated and it slowly starts turning into a mass. This will take about 15-20 minutes. Keep stirring in between to avoid them getting burnt

7. When it gets to solidify check for salt and hotness. Add salt and red chilly powder if required as per your needs

8. Once it gets thick add the fenugreek-mustard powder and give a nice stir. Leave for about a minute or two and then switch off the flame

9. Store in a clean and dry glass jar or container. If making in large quantities then preserve them in fridge

Can serve with idly, dosa, chapathi, curd rice, rasam rice and sambar rice !

Notes:

• The amount of red chilly powder given here is what I used. It will vary depending on the sourness of the tomatoes. So adjust as per your needs
• Adding tamarind is purely optional. If your tomatoes are too sour, then omit them
• Ginger-garlic paste is also optional. If you do not need them, then go ahead and skip them
• Instead of grinding the tomatoes, you can also chop them into fine pieces and add them. In that case the skin of the tomatoes tend to come off separately and it is slightly difficult to get a smooth texture or the pickle
• Make sure that the water content from the tomato pulp completely dries off else your shelf life might get reduced
• Use a clean and dry spoon every time you use the pickle to ensure a longer shelf life

Cheers,

Chitz