This South Indian style relish called Tomato Thokku (or Thakkali Thokku in Tamil) is a tangy, spiced, umami pickle made with fresh tomatoes, tamarind, spices and herbs. This quick recipe makes for a flavorful condiment to go with your South Indian meals.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 3
  • Category: Condiment, Side Dish
  • Cuisine: South Indian

Ingredients

  • 2 to 2.25 cups tomatoes (- chopped, 300 grams or 3 to 4 medium-sized)
  • 1 teaspoon tamarind ((tightly packed) - seeds removed or swap with ¼ teaspoon tamarind paste)
  • 3 tablespoons sesame oil ((gingelly oil) or use any neutral tasting oil)
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal ((husked and split black gram))
  • 1 teaspoon ginger (- finely chopped or 1 inch ginger, chopped - optional)
  • 1 dry red chilli (- halved or broken and seeds removed)
  • 10 to 12 curry leaves (- chopped or whole)
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder (or cayenne pepper)
  • ⅛ teaspoon asafoetida ((hing))
  • salt (as required)
  • ¼ teaspoon fenugreek powder (or 20 to 22 fenugreek seeds crushed to fine powder in mortar-pestle)
  • 1 tablespoon sesame oil ((gingelly oil) or any neutral oil - to be added later)
  • 1 teaspoon jaggery (or add as required, optional)

Method

  1. In a blender, puree the tomatoes with tamarind. Do not add any water while blending.
  2. In a pan, heat oil. Add the mustard seeds and urad dal. Fry till they crackle and the urad dal turns golden.
  3. Now add chopped ginger, curry leaves and red chillies. Fry for few seconds till the raw aroma of the ginger disappears and the red chillies change color.
  4. All the frying should be done on a low heat, so that the spices do not get burnt.
  5. Add turmeric powder, asafoetida and red chili powder and mix very well.
  6. Add the tomato-tamarind puree and mix very well.
  7. Season with salt according to taste.
  8. Cover pan with a lid and simmer on low to medium-low heat till the tomato puree stops spluttering.
  9. When the puree stops spluttering, remove lid and cook without lid on low to medium-low heat. Stir at intervals.
  10. Cook on low to medium-low heat for a total time of 15 to 18 minutes or more (with and without lid) till the tomato thokku mixture thickens and you see oil on the top or at the sides. The mixture will also look glossy.
  11. Lastly add the fenugreek powder, sesame oil and jaggery. Mix well and simmer for 2 to 3 minutes on a low heat.
  12. When mixture cools, store in a small, clean, dry, airtight glass jar or a small lidded bowl while serving. Always refrigerate the tomato thokku. If you want to store it for more days, then add 1 to 2 tablespoons more oil.
  13. Tomato Thokku keeps well in the refrigerator for about a week. Remember to always use a dry clean spoon when removing it from the jar or bowl.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.