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 …
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.
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.
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