Thakkali thokku/Tomato Pickle/Tomato garlic chutney

Written by: 7aumsuvai
Yummy pickle/thokku/chutney prepared with Tomato and garlic, which is one of the best accompaniments during long travels. Also, good if you want to store and relish it for months in refrigerator. It goes well with idli, dosa,chappathi, variety rice like curd rice,lemon rice, coconut rice etc.

Serves 4 to 5
  • 3 medium – Tomato (I had used Roma tomatoes)
  • 5 to 6 cloves – Garlic (chopped roughly)
  • 1/4 tsp – Fenugreek seeds
  • 1/4 tsp – Turmeric powder
  • 1 tsp – Red chili powder
  • 1 tsp – Kashmiri red chili powder
  • 1/4 to 1/2 tsp – Sugar
  • Salt to taste
  • 2 to 4 tbsp – Sesame oil
  • 1/4 tsp – Mustard seeds
  • Pinches of Asafoetida/hing
  • Fresh curry leaves

Preparation method:
  1. Wash and chop tomatoes roughly and blend them to a fine puree. Set it aside.
  2. Dry roast fenugreek seeds/ methi seeds until they are slightly brown. Allow them to cool completely and grind them to a fine powder, set it aside.
  3. Heat Sesame oil in a pan, add mustard seeds, let it splitter. Add chopped garlic, let it get slightly brown. Followed by asafoetida/hing and curry leaves, fry for few seconds.
  4. Add tomato puree, mix well thoroughly and cook for few minutes or until the raw smell of tomato goes.
  5. Now add salt to taste, turmeric powder, red chili powder as needed, continue to cook for 5 to 10 mins. When it get thick, add fenugreek seed powder and sugar, continue to cook until they oil oozes out. Tomato thokku/pickle is ready.
  6. Store it in a clean glass container and store it in refrigerator for few weeks even months.

  • You may increase or decrease the amount of red chili powder as per your spice level. Also, you may add Kashmiri chili powder for bright red color.
  • Try to use slightly sweet tomatoes if possible like Roma tomatoes. Vine tomatoes will also do the magic but it will be slightly sour when compared to Roma tomatoes.
  • If you store it properly in a clean glass jar, you can keep it for longer time.

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