25 August, 2014
Homemade tomato thokku – A south-Indian spicy chutney with versatile uses
Comments : 31 Posted in : condiments, side dish on by : apsara Tags: saattvik tomato chutney, south Indian cuisine, spicy tomato chutney, tomato pickle, traditional thokku, vegan gluten free chutney
When a garden offers some juicy red tomatoes, it is not surprising that a “thokku” pickle/chutney idea occurs to a girl, esp. with a south-Indian upbringing like me! This is a traditional recipe from Tamil Nadu, a southern state in India. In the days when the refrigerator was not known, this dish was made with a lot of oil and would stay unspoiled for a few days. Now, I have used the minimum amount oil so as not to compromise on the taste and still store it for a week in the fridge.
With my mom visiting me for a few weeks, I got the opportunity of learning to make this the BEST and the most fool-proof way. It has a tangy, sweet, spicy taste that just teases your taste buds; it is my kind of comfort food. It is so delicious and versatile, we can use it:
-to make quick tomato rice,
-as a sandwich spread,
-as a pickle to go with practically anything from roti to curd rice.
I’m submitting this to the Virtual Vegan Potluck 9 in hosted by Annie of The Unrefined Vegan.
Tomato Thokku
Ingredients:
big ripe tomatoes- 6-7 (or use about 9 medium)
turmeric powder- 1/2 tsp.
tamarind paste- 1 tsp.
asafoetida powder- 1/2 tsp.
powdered (roasted) fenugreek seeds- 1 tsp.
red chilly powder- 1-2 tsp. (adjust according to taste and sweetness of tomatoes)
salt- to taste
mustard seeds- 1 tsp. (for tempering)
refined sesame oil- 4-5 tbsp.
Method:
* Wash tomatoes, cook whole in a pot till it softens and the juice comes out.
* Blanch the cooked tomatoes. The quickest way is to stick it in the freezer for 30 minutes. This is to remove the skin easily.
* Separate the skin and save it. I do not like to discard the skin, especially from organic tomatoes.
* Chop the tender fruit into small pieces. Heat 2 tbsp. of sesame oil in a pan, add mustard seeds, wait till they pop and add the chopped tomatoes with any leftover juice.
* Cook with salt in the open pot. Add tamarind paste at this point. Cook on low-medium heat. This needs occasional stirring, every 3-4 minutes.
* Use a spice grinder to make a grind up the peel and add it to the pan. This not only adds fiber, but adds volume to the resulting thokku. Another option is to chop into very small pieces and add it.
* Continue to cook on low heat for about 40 minutes, or till most of the water evaporates. Now add all the other spices: turmeric powder, asafoetida, chilly powder, roasted fenugreek- (powdered), and additional oil if necessary.
* When the thokku leaves the sides of the pan, cool it completely and store in a glass/ceramic container in the fridge for a week.
Note:
To make powdered fenugreek , dry roast fenugreek seeds till they change color, cool and powder in a spice grinder. You could store this powder at room temperature and use in other southern Indian dishes.
31 thoughts on : Homemade tomato thokku – A south-Indian spicy chutney with versatile uses
This is yummmmmmm… I’m making this tomorrow 🙂
let me know, Shalzz!
Love it Apsara :).
thanks, Sonal. 🙂
Sounds delicious!
It is. 🙂
My mom makes a mean tomato pickle, though her process is quite elaborate. She stores it like regular pickle for months. Your post has me craving some now 🙂
Yes, I suppose for longer storage it has to be completely dehydrated. We have made this twice already this summer and nobody is tired of it!
Must make this for our one day trip this weekend,Thx Apsara…
This would be a great idea for a trip, yes! you’re welcome, Swapna.
That looks delicious!
It surely is… 🙂
Reblogged this on Chef Ceaser.
Anytime tomato thokku is such a comfort food 🙂 So delicious Apsara!! I have to try your version soon 🙂
Yes, Malar. I love it too. Let me know how you like this version. 🙂
My garden ripe tomatoes are begging to be preserved and I am going to try this. Hope it will store well if I reduce the water content totally and pour enough oil!
Wow i love this…..droolicious. ..
This looks and sounds delicious, Apsara! I love that it has lots of spices in it.
Yes, do give it a try, Shari. It gives an authentic taste of southern Indian cuisine. 😉
Is it crazy spicy???? <3
No, actually this turned out more sweet than spicy because the tomatoes were of the sweet variety. 🙂
So glad you posted this! Going to save it!
This is a welcome recipe here. I have so many tomatoes and am tired of just preserving them to be used later. I will make this for our weekend guests. I’m sure they’ll love it.
Mmmmm…..
I love tomato thokku:-) remember those days whenever my mom travel she prepares thokku and pulikaichal.. Love the color:-)
Lovely recipe, will try!
sure, Meena. Let me know!
I appreciate how easy and versatile this sauce is! Thank you!
I’m glad you like it, Annie!
Great tip about the peel and the oil leaving the sides…thanks!
I’m so glad you like the little notes. Thanks, Aneela!