No Onion No Garlic/ Pickles,Jam & Chutney powder/ VIDEO RECIPES



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 :



Smitha Kalluraya
Course condiments
Cuisine south indian


  • 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 )


  • 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.
    TOMATO THOKKU recipe


  1. If you want you can add garlic too while tempering .
  2. 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 .
  3. The pickle when done should be more spicy , salty and tangy the first day . The taste will get balanced in next 2-3 days .
  4. Don't add water while doing it and also fry nicely so that water is evaporated . This will increase the shelf life.
  5. Use a clean dry spoon always and store in air tight container . Stays fresh and good for a long time.
  6. Can take it while travelling . It doesn't spoil .
  7. This pickle has a tendency to splutter and splash while cooking . So don't panic.
Thanks for reading the post....plz drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!
Love ~Smitha

You Might Also Like


  • Reply
    marudhus kitchen
    March 11, 2015 at 12:21 pm

    Nice tomato..thokku

  • Reply
    March 11, 2015 at 2:15 pm

    this was you Rajumama’s fav Smitha.

  • Reply
    Malathi ganesh
    March 11, 2015 at 5:56 pm

    My god… My favorite and its really mouth watering smita… Pretty clicks

  • Reply
    Rafeeda AR
    March 12, 2015 at 6:41 am

    That is an awesome looking pickle…

  • Reply
    Ree Kasirajh
    March 13, 2015 at 11:01 am

    Pickle looks perfect!

  • Reply
    Smitha Kalluraya
    March 14, 2015 at 11:31 am

    ya lakshmi Atte.. i did remember him while writing…

  • Reply
    sandhya bacha
    December 5, 2015 at 4:46 pm

    While makng this tokku,the water is not evaporating even after 15 mins,what shud I do?it has turned out runny,pls help !

  • Leave a Reply

    Recipe Rating