Tomato Thokku is a form of pickle (read delicacy) that`s so often made in my home…but then one never gets enough of it. Its such a versatile side, you can have it with idli, dosa, upma,curd rice, parathas, bread, tortillas and virtually anything else you can think of. Whenever tomatoes are down to 99c a pound, or If I have a few getting ripe, tomato thokku it is…
Here it goes, for the benefit of the others…
INGREDIENTS:
15 Medium Sized Tomatoes.
2 Tsp Fenugreek
2 Tsp Salt
3 Tsp Red Chilli Powder
Hing
1/2 cup of Concentrated Tamarind Extract.
Pinch of Turmeric.
1 Tbsp of Jaggery.
Seasoning:
Mustard seeds, Curry Leaves.
PREPARATION:
- Wash the tomatoes, dry them by wiping them and chop them in to tiny pieces.
- Dry roast the fenugreek/venthayam on a slow flame until you get the aroma. Its very important that its roasted on a medium low flame as this slow release of flavour adds to the taste. cool it and powder it well in the mixer.
- Take a heavy bottomed pan and pour in 8-9 spoons of oil, add mustard and when it starts to splutter, add curry leaves and hing.
- Quickly add the tomatoes, hing, salt, turmeric, red chilli powder and the tamarind extract.
- Stir in the ground venthayam/fenugreek and jaggery also in to the pan.
- Allow the tomatoes to cook and simmer on a medium-low flame with constant stirring so that it does not stick to the bottom.
- Keep on stirring until the oil seperates from the “thokku”…this should approximately take about 40-45 minutes.
- Switch off the stove and allow to cool for 2-3 hours and store in an airtight glass jar.
- Enjoy with Rotis, Parathas, Idlis, Doasas, Venn Pongal or yummy curd rice.
Anubhavati -Tastes from my kitchen 
lovely recipe! going to try it today :).will surely inform you..how it came out.
Hi Shoba,
tried it y”day..It was quite diff adding tamarind water & fenugreek..
wat is the purpose of adding fenugreek seeds???
Adding fenugreek provides the flavour for the pickle. It is the taste that brings the sourness from the tamarind and the tomatoes and the slight sweetness from the jaggery all together.
Hey Shobha! Have become a big fan of yours 🙂 I just made tomato tokku and its come out very well. Thanks!!!
Hi Divya,
Glad that you liked ther thokku. It`s a keeper recipe./I have t with rotis, parathas, curd rice, idlis and dosas too!!! Do keep coming!!!
hi shobha
when i was thinking of recipes with cranberry ..as u suggested i tried the same recipe with cranberries…turned out excellent..hubby like it a lot with murukkus and curdrice…perfect recipe for starters for trying pickles..when i tried with cranberries we needed to add a little more jaggery…but otherwise it was the same measurements i followed..am becoming fan of ur blog
regds
swetha
Hi shoba,
Lovely authentic recipe. What’s the shelf life for this thokku?
@ Prabha,
normally this thokku stays in the fridge for a couple months. As long as you repeatedly use a dry spoon and keep it dry without moisture getting in, it should stay in your refrigerator for at least about 3-4 months.
Shobha