Spicy Tomato Thokku is an easy and quick south Indian style tomato chutney/pickle/relish (totally vegan) using minimal ingredients, but packed with flavor!!
Crushed tomatoes are cooked in a tempering of mustard, curry leaves, chili powder and a couple of basic south Indian spices and we end up with a lip smacking, thick chutney like condiment which can be enjoyed with rotis, chapatis, toasted bread etc.
("Thokku" loosely translates to "crushed or pounded" in Telugu, a south Indian language. In early days, tomato was pounded or crushed in a mortar and pestle to make tomato chutney or thokku. Nowadays with a food processor or blender handy in every kitchen, you can use either).
We love to enjoy this spicy deliciousness with idlis (steamed rice-lentil cakes), dosas (rice-lentil crepes), any Indian flatbread or even as a spread in sandwiches!!
Most Indian meals are never complete without a spicy pickle (preserved vegetables in a salty, tangy spicy chili flavored mixture!!) on the side!!
It could be mango pickle, lemon pickle, mixed vegetable and sometimes chili pickle!!! I even have a pickle corner in our kitchen where I have stored all my pickles!
Most pickles can be stored outside at room temperature, but sometimes, refrigeration prolongs it's shelf life.
This Tomato Thokku or Tomato pickle is one of our favorite accompaniments to most meals and stays fresh in the fridge for at least a month.
South Indian cooking normally uses very few spices.
Most of our dishes have either one or two spices and you can distinctly get the flavors of each spice in every dish and always, the vegetable used is the star!!
Tomato thokku (my no onion and no garlic version) is one such one easy and quick to make.
It has only hing/asafoetida powder and fenugreek seeds as the main flavorings along with red chili powder and turmeric. That is it!
Just puree vine ripened or the sour variety of tomatoes (or even regular tomatoes) with green chilies and cook the paste along with some oil and these spices until thick and you see oil oozing out, indicating the chutney is cooked; tangy, spicy tomato thokku is ready!!
If you cannot source or find hing (a popular pungent spice used in many south Indian dishes), and/or fenugreek seeds which are good for lowering high sugar levels among other benefits (which I would highly recommend you use as they are absolutely good for you among spices), you can just use your favorite curry or garam masala powder or even some sambar powder.
Why you can even just add coriander and cumin powders (according to your preference) and make this thokku.
The actual star ingredient here is tomato with a dash of spices to amp up the flavor of this super delicious south Indian chutney/relish!
The wait is only in the cooking time; slow and simmering to allow the tomatoes to cook through and let its flavor shine through!
The best part of this chutney is it can be made ahead of time and stored in the refrigerator in a glass jar for up to 3 to 4 weeks!!
It is amazing as a sandwich spread, good as a side with any Indian bread, idlis, dosais etc. too!
So the next time you make idlis, dosas, chapattis etc., if you have tomato thokku stored in your refrigerator, no extra effort is needed to make a separate chutney; making breakfast, lunch, brunch or dinner becomes a breeze!!!
Tomato thokku goes perfectly with :
Other chutneys you can try are:
UPDATED MARCH 23, 2021:
I have been making tomato thokku back to back as my son is devouring every jar I make. Here in San Diego, I use the vine ripened tomatoes as they give the best flavor for this thokku.
Do try this lip smacking south Indian tomato chutney soon and you may be making this often too as am I!
Do check out my easy recipe here:
A south Indian style, lip smacking tomato chutney/pickle with simple spices; a perfect condiment with any dish!
Ingredients
- 12 to 14 medium sized tomatoes
- 4 green chillies/jalapenos
- 1 ½ teaspoon mustard seeds
- 15 to 20 curry leaves
- 1 teaspoon hing/asafoetida
- 1 teaspoon fenugreek seeds/methi seeds
- 2 teaspoons red chilli powder (or mix of cayenne and red chilli powder)
- 1 teaspoon turmeric powder
- ¼ cup to ½ cup oil, preferably sesame oil
- Salt to taste
Instructions
- Wash the tomatoes and green chilies.
- Chop them roughly and puree in a food processor or blender to a coarse paste.
- Remove and keep aside in a bowl.
- In a small saucepan, roast fenugreek seeds on low heat for a few seconds, add ½ teaspoon of hing and turn the heat off.
- Once it is cool, make a fairly fine powder. Keep aside.
- Heat a large deep saucepan and add oil.
- Once the oil is hot, add the mustard seeds. As soon as the mustard seeds start to splutter and crackle, add the curry leaves and ½ teaspoon of hing.
- Immediately, pour in the pureed tomatoes and green chilies along with turmeric powder, chili powder and salt to taste.
- Give it a good stir and bring to a boil on high heat.
- Once it comes to a boil, reduce the heat and fry on low heat, stirring occasionally.
- Loosely cover the pan to avoid boiling chutney splattering all over!
- Simmer till most of the moisture is reduced and oil separates.
- Stir in the methi-hing powder, mix well and turn off the heat.
- Let cool completely and store in a glass jar in the refrigerator for up to 3 to 4 weeks.
- Serve, spicy, tangy and delicious tomato thokku with idlis (steamed rice-lentil cakes), dosas (rice-lentil crepes), any Indian flatbread or even as a spread in sandwiches!!
Notes
Traditionally sesame oil is used but you can use any oil; I have used sunflower oil.
Use only ripe tomatoes. and preferably vine ripened or country tomatoes as they call them in India
For a different flavor, you can use some sambhar powder along with chilli powder; make sure to adjust the amount for the spice level you are comfortable with!!
You can add some jaggery (unrefined cane sugar) or regular sugar to offset the tanginess of the tomatoes; we prefer it without the sweetness of any sugar.
If your tomatoes are not sour enough, add some tamarind paste when cooking.
Enjoy and Happy Cooking/Eating!
Step-by-step method:
- Wash the tomatoes and green chillies.
- Chop them roughly and place in a food processor or blender.
- Blend to a coarse paste.
- Remove and keep aside in a bowl.
- In a small saucepan, roast fenugreek seeds on low heat for a few seconds, add ½ teaspoon of hing and turn the heat off.
- Once it is cool, make a fairly fine powder. Keep aside.
- Heat a large deep saucepan and add oil.
- Once the oil is hot, add the mustard seeds. As soon as the mustard seeds start to splutter and crackle, add the curry leaves and ½ teaspoon of hing.
- Immediately, pour in the pureed tomatoes and green chillies.
- Add turmeric powder, chilli powder and salt to taste.
- Give it a good stir and bring to a boil on high heat.
- Once it comes to a boil, reduce the heat and fry on low heat, stirring occasionally.
- After 15 minutes..........
- After 30 minutes..........
- Simmer till most of the moisture is reduced and oil separates.
- Stir in the methi-hing powder, mix well and turn off the heat.
- Let cool completely and store in a glass jar in the refrigerator for up to 3 to 4 weeks.
- Serve, spicy, tangy and delicious tomato thokku with idlis (steamed rice-lentil cakes), dosas (rice-lentil crepes), any Indian flatbread, hot steamed rice or even as a spread in sandwiches!!
- Enjoy this spicy south Indian style tomato pickle anytime!!
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Amazing dish and recipe, will try it. Thank you
Thank you so much for stopping by 🙂 Hope you enjoy this thokku as much as we are!
Your thokkuchutney sounds delicious and so straight forward to make! I love how the cooking changes the colour to a beautiful deep red as well! Happy FF 🙂
I love the color too....Thank you!!! It is a favorite chutney in our house; I always have a bottle stored in my refrigerator 🙂 Happy FF 🙂