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
NOTE:
- 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.