South Indian Tomato Pickle / Easy Andhra Tomato Thokku / Homemade Tomato Thokku without Sun Dry

Ingredients

• 1 kg Cherry Tomatoes ((or any variety tomatoes))
• 2 tablespoons Whole Fenugreek Seeds / Methi seeds / Menthulu
• 10 to 12 teaspoons Red Chilly Powder ((or as per your taste))
• 7 teaspoons Salt ((or as per your taste))
• 1/2 teaspoon Turmeric Powder
• 8 tablespoons Cooking Oil
• 1 teaspoon Mustard seeds / Aavaalu
• 1/2 teaspoon Asafoetida / hing / Inguva
• 4 count Dry Red Chillies
• 10-15 count Curry Leaves ((optional))

Instructions

1. 1

   --- PREP WORK: ---

2. 2

   Firstly, wash the tomatoes with cold water and wipe clean them thoroughly using a kitchen towel.If you are using any other tomatoes, cut each into 8 pieces.

3. 3

   Put a small pan on stove top under low flame. Add the fenugreek seeds / methi seeds / menthulu.Dry roast them by stirring continuously, until you get a pleasant aroma. Do not burn the seeds. (takes 3-4 mins)

4. 4

   Switch the flame off, take them off the pan and let them cool down to room temperature.Grind them in a mixer or blender to make into fine powder.

5. 5

   --- COOKING: ---

6. 6

   Put a heavy bottomed pan or vessel, on stove top under medium flame & add 4 tablespoons of oil.Transfer all the tomatoes, turmeric powder and half of the quantity of salt.Give everything a gentle mix. Close the lid and let the tomatoes cook until they completely soften.

7. 7

   After 15 to 20 mins, check if the tomatoes if have completely softened. If so, add ground fenugreek seeds powder / methi powder, red chilly powder and the remaining salt.Give everything a thorough mix and continue them on stove top without lid.

8. 8

   The water formed because of steaming the tomatoes should completely drain out of the pan and the tomatoes.This might take 5 to 10 mins. If not continue until the water is evaporated. Switch the flame off.

9. 9

   Tadka/ tempering: Put a small pan on medium flame, add the remaining oil.When the oil heats up, add the mustard seeds let them dance in the oil. Add the dry chillies and inguva/hing/asafoetida.Transfer this tempering into the tomato pickle. Mix everything very carefully.

10. 10

    Storage: Let the pickle to cool down completely.Transfer the pickle into airtight containers using clean & dry spoons, and store it in refrigerator.Done!