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# Tomato Thokku Recipe
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| **Prep time** | 5 min |
| **Cook time** | 25 min |
| **Total time** | 30 min |
| **Serves** | 1 jar |
## Ingredients
* 3 tbsp oil
* 6 large tomato *(chopped)*
* small ball sized tamarind
* 1 tsp jaggery / gud
* 1 tsp mustard seeds
* 1 tsp methi / fenugreek seeds
* ½ tsp turmeric / haldi
* 1 tbsp kashmiri red chilli powder / lal mirch powder
* 1 tsp salt
### for tempering:
* 2 tsp oil
* ¾ tsp mustard seeds
* ¼ tsp hing / asafoetida
* few curry leaves
## Instructions
1. firstly, saute 6 large tomatoes in 3 tbsp oil.
2. also add a small ball sized tamarind, 1 tsp jaggery and mix well.
3. cover and cook for 10 - 15 minutes or till the tomatoes turn mushy.
4. mash the tomatoes slightly making sure it is cooked completely.
5. further, add the roasted and powdered methi and mustard seeds, ½ tsp turmeirc, 1 tbsp red chilli powder and 1 tsp salt.
6. mix well making sure the spices are combined well and oil separates.
7. in a small kadai, heat 2 tsp oil for tempering.
8. further, add ¾ tsp mustard seeds, ¼ tsp hing and few curry leaves.
9. allow to splutter and pour the tempering onto the prepared tomato thokku.
10. finally, mix well and tomato thokku / tomato pickle is ready to serve with rice, idli or dosa. or store in a airtight container and refrigerate.
## Step-by-step
firstly, in a large thick bottomed kadai heat 3 tbsp oil. adding oil prevents tomatoes from burning and gives a nice taste to thokku. so be generous while adding oil.
further, add 6 chopped tomatoes and saute for a minute. make sure to chop the tomatoes as finely as possible to fasten the cooking process and avoid from having big chunks of tomatoes in tomato thokku.
also add a small ball sized tamarind, 1 tsp jaggery and mix well.
cover and cook for 10 minutes or till the tomatoes turn mushy.
stir occasionally, to prevent tomatoes from burning.
again cover and simmer for 5 more minutes or till the water evaporates from tomatoes.
mash the tomatoes slightly making sure it is cooked completely.
also, observe the oil starts to separates from the tomato. indicating the tomatoes are cooked completely.
meanwhile, heat a pan and add a tsp of mustard seeds and a tsp of methi. this helps to give a rich flavour to tomato pickle.
dry roast on medium flame till the mustard seeds start to splutter.
later, powder them into a fine powder.
further, add the roasted and powdered methi and mustard seeds into prepared tomato thokku.
also add ½ tsp turmeric, 1 tbsp red chilli powder and 1 tsp salt.
mix well making sure the spices are combined well and oil separates.
in a small kadai, heat 2 tsp oil for tempering.
further, add ¾ tsp mustard seeds, ¼ tsp hing and few curry leaves.
allow to splutter and pour the tempering onto the prepared tomato thokku.
finally, mix well and **tomato thokku** / **tomato pickle** is ready to serve with rice, [**idli**](http://hebbarskitchen.com/recipes/south-indian-idli-recipes/) or [**dosa**](http://hebbarskitchen.com/recipes/south-indian-dosa-recipes/). or store in an airtight container and refrigerate.
## Video
## Notes
* firstly, tomato thokku taste great when the right amount of oil, chilli powder and salt is added. be generous as the sourness of tomato will balance.
* furthermore, if preparing in large quantity, it takes a long time for tomatoes to cook.
* most noteworthy, if you prefer the thokku to be very smooth then put in a blender before adding spices.
* additionally, temper with garlic for more flavours and taste.
* finally, using ripped red tomatoes to prepare **tomato thokku** / **tomato pickle.**
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/tomato-thokku-recipe-tomato-pickle/](https://hebbarskitchen.com/tomato-thokku-recipe-tomato-pickle/)
