People who are regular at my place could have observed that i don’t make chutneys often to accompany my morning breakfasts . I feel time just runs super fast in the mornings..with that,its making us all run on toes. I know i know story is same with you guys too . In these scenarios , Chutney powders , Thokkus , pickles … always come to my rescue,when i don’t have any time left to cook a side dish.You can find at least one type of chutney powder / thokku stocked up in my pantry always. Prepare at one shot and store for few months. I have already shared many different types of chutney powders and today its time for my first thokku recipe , one of the easiest among all .. the spicy , tangy , versatile ” Tomato Thokku / Tomato Pickle ” …

Tomato thokku is my favorite since childhood and i love to have it with anything and everything. During my initial cooking days ” Priya brand Tomato pickle ” bought from store would be my friend but after learning this recipe from my Mom , i have said bye to it . This homemade tomato thokku not only tastes better than the store bought ones but is also way way healthier than them as it has no preservatives . There are so many ways , one can make tomato thokku and this is one of them . In my recipe , no onion – garlic is used , instead the flavoring is done from a freshly roasted mustard – fenugreek – hing powder mix. The bursting flavors and aroma this thokku spreads while its getting cooked will surely leave you drooling and slurping . Do try for yourself and i am sure you will thank me for this recipe….Here you go …
Check Out the Video recipe here :

TOMATO THOKKU / TOMATO PICKLE
Ingredients
- 1 kg Tomatoes
- 1 tsp Turmeic / Haldi
- to taste Salt
To temper :
- 3 - 4 tbsp Gingely oil / oil
- 1 tsp Mustard
- Curry Leaves, - few ( Optional )
Masala / Spice Powder
- 8 - 15 nos Red Chilli, ( based on your spicy level )
- or
- 1.5 - 3 tbsp Red chilli powder
- 1 tsp Fenugreek seeds methi
- 1/2 tsp Mustard
- Big pinch Asafoetida/ hing
- a small lemon size Tamarind, - ( Optional , but preferred )
Instructions
- Wash ,pat dry and chop tomatoes.
- In a kadai / thick pan , heat a tbsp of oil . Splutter mustard seeds . Add curry leaves . Add tomatoes . Saute for 1-2 mins. Add salt .
- After some time you will observe that tomatoes will leave water. Stir the tomatoes in between and continue the process till water content evaporates . Keep the flame on medium.
- Meanwhile , in another kadai dry roast mustard seeds and methi . let the mustard splutter and methi be aromatic. Keep aside . To the same kadai ,add few drops of oil . Roast Chilli and tamarind When chilli is done, add hing and switch off . If you are using chilli powder , skip red chilli frying step .
- Powder all roasted spices to a fine powder . Keep aside
- When tomato pickle becomes little thick , add haldi , powdered masala powder and 2-3 tbsp of oil . If you have skipped roasting red chilli s, add red chilli powder too. Mix well so that everything combines well . Stir the thokku in between so that it doesn't get burnt .
- After all the water content is evaporated and oil starts leaving the sides ,switch off the stove . This may take around 20-25 mins on medium flame.
- That's it our spicy tomato thokku is ready to enjoy. Store in air tight jar once its cooled to room temperature . Stays good for about 15-20 days without fridge and if refrigerated remains good for months . Tastes awesome with idli , dosa, chapathi , bread, plain rice, curd rice etc.
Notes
- If you want you can add garlic too while tempering .
- For much quicker version , you can replace the roasted spice powder with just chilli powder or fry mustard - methi and omit chilli . later add chilli powder .
- The pickle when done should be more spicy , salty and tangy the first day . The taste will get balanced in next 2-3 days .
- Don't add water while doing it and also fry nicely so that water is evaporated . This will increase the shelf life.
- Use a clean dry spoon always and store in air tight container . Stays fresh and good for a long time.
- Can take it while travelling . It doesn't spoil .
- This pickle has a tendency to splutter and splash while cooking . So don't panic.
Nice recipe..love tomato..thokku
this was you Rajumama’s fav Smitha.
My god… My favorite and its really mouth watering smita… Pretty clicks
That is an awesome looking pickle…
Pickle looks perfect!
ya lakshmi Atte.. i did remember him while writing…
While makng this tokku,the water is not evaporating even after 15 mins,what shud I do?it has turned out runny,pls help !