Tomato Thokku Andra Style (Spicy Tomato Pickle)

Ingredients

• 300 g (2 cups; about 4 large tomatoes)ripe, juicy tomatoes
• 5 ml (1 teaspoon)mustard seeds
• 5 ml (1 teaspoon)fenugreek seeds
• 45 ml (3 tablespoons)oil
• 2.5 ml (½ teaspoon)mustard seeds
• 2.5 ml (½ teaspoon)split urad dal
• 1 stalkcurry leaves
• 2dried red chillies
• 1.25 ml (¼ teaspoon)asafoetida (hing)
• 2 clovesgarlic, minced (optional)
• A piece about the size of a gooseberrytamarind extract
• 15 ml (1 tablespoon)red chilli powder
• To tastesalt
• 2.5 ml (½ teaspoon)jaggery

Instructions

1. 1

   Roast the spices

   In a dry pan over a medium-low heat, roast the fenugreek and 5 ml (1 teaspoon) mustard seeds for 2–3 minutes, until the fenugreek seeds turn golden.

2. 2

   Grind the spices

   Take the pan off the heat and let the seeds cool completely. Grind them to a fine powder.

3. 3

   Make the tempering

   Heat the oil in a kadai. Add the remaining 2.5 ml (½ teaspoon) mustard seeds, urad dal, curry leaves, dried red chillies, asafoetida and minced garlic, then sauté.

4. 4

   Cook the tomatoes

   Add the chopped tomatoes, salt and tamarind extract. Cook over a medium heat for about 8–10 minutes, stirring occasionally to stop the mixture sticking, until the tomatoes' moisture has evaporated.

5. 5

   Finish the thokku

   When oil begins to separate, stir in the red chilli powder, ground mustard-fenugreek powder, jaggery and more salt if needed. Cook until oil oozes out of the tomato mixture.

6. 6

   Cool and store

   The tomato thokku is ready. It can be kept in the fridge for 2 weeks or without refrigeration for 3–4 days.

7. 7

   Roast the spices

   For the Instant Pot version, dry-roast the fenugreek and 5 ml (1 teaspoon) mustard seeds in a pan over a medium-low heat for 2–3 minutes, until the fenugreek turns golden. Take the pan off the heat, cool the seeds completely and grind them to a fine powder.

8. 8

   Sauté the aromatics

   Set the Instant Pot to SAUTE. Add the oil, remaining 2.5 ml (½ teaspoon) mustard seeds, urad dal, curry leaves, dried red chillies, asafoetida and garlic, then sauté.

9. 9

   Pressure cook

   Add the chopped tomatoes, salt and tamarind extract. Cook on MANUAL/PRESSURE COOK at high pressure for 8–10 minutes, then allow the pressure to release naturally.

10. 10

    Finish the thokku

    After the pressure has released naturally, set the pot to SAUTE again. Add the red chilli powder, ground mustard-fenugreek powder, jaggery and more salt if needed. Cook until oil oozes out of the tomato mixture.

11. 11

    Serve or store

    The tomato thokku is ready.

What is tomato thokku?

Thokku is a South Indian pickle-style condiment, often made by cooking fruit or vegetables down with spices until concentrated. This Andhra-style tomato version balances tangy tomatoes and tamarind with chilli and a toasted mustard-fenugreek powder.

Cooking the tomatoes until their moisture evaporates gives the mixture its thick, spoonable texture. The final addition of the ground spices keeps their toasted flavour distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 143 calories, 1g protein, 8g carbs, 12g fat.

The tomatoes and jaggery contribute most of the carbohydrates, while the oil is the main source of fat. Protein is modest, with a small contribution from the urad dal. Pair a spoonful with a protein-rich pulse dish and vegetables to make a more balanced plate.

The spice base

Mustard and fenugreek: These are roasted together, cooled and ground before being stirred into the tomatoes. Keep the heat moderate and watch the fenugreek closely; the recipe cues you to stop when it turns golden.

Tempering: The second measure of mustard seeds is cooked with urad dal, curry leaves, dried chillies and asafoetida in oil. Garlic is optional, so leave it out if you prefer a simpler flavour.

Getting the consistency right

Tomatoes: Chop them before adding them to the kadai so they cook down evenly. Stir now and then during the 8–10 minutes of cooking to prevent the masala catching on the pan.

Oil: Look for oil beginning to separate before adding the chilli powder, spice blend and jaggery. After those additions, continue cooking until oil oozes out of the tomato mixture, as the method specifies.

Balancing the flavour

Tamarind: It adds a sharp, sour note alongside the tomatoes. The recipe gives a piece about the size of a gooseberry, so add that amount with the tomatoes and salt.

Chilli and jaggery: Red chilli powder brings heat, while a little jaggery rounds the flavour. Taste for salt when the spice powder goes in and adjust it at that point if needed.

Stovetop or Instant Pot

Stovetop: The tomatoes are simmered in the kadai until their moisture evaporates, with occasional stirring to keep them from sticking.

Instant Pot: The aromatics are sautéed in the pot, then the tomatoes are pressure-cooked on high for 8–10 minutes. Wait for natural pressure release before using SAUTE again to finish the mixture.

How to serve it

Spoon a little thokku beside steamed rice, idli or dosa, or serve it with roti or chapati. Its concentrated, tangy heat works as a condiment alongside a milder main dish.

For a fuller meal, pair it with rice or flatbread and a mild vegetable or pulse dish.

Recipe notes & tips

• Use ripe, juicy tomatoes so they cook down readily.
• Keep the pan at medium-low while roasting the fenugreek and stop when it turns golden.
• Let the roasted seeds cool completely before grinding them.
• Stir the tomato mixture occasionally during its 8–10 minutes on the hob to keep it from sticking.
• Add the ground spice blend only after oil begins to separate from the tomatoes.
• Let the Instant Pot release pressure naturally before switching back to SAUTE.

Variations

• Skip the garlic: Leave it out for a version without garlic.
• Adjust the heat: Use less red chilli powder for a milder pickle.
• Change the oil: Use your preferred cooking oil, keeping the measured amount the same.
• Serve as a dip: Offer it alongside idli or dosa as a tangy condiment.
• Use the Instant Pot: Follow the pressure-cooker method for the tomato cooking stage.

Common mistakes to avoid

• Burning the fenugreek: Roast over medium-low heat and stop when the seeds turn golden.
• Grinding while warm: Cool the roasted seeds completely before blending them.
• Leaving the tomatoes unstirred: Stir occasionally during cooking so the masala does not stick to the kadai.
• Adding the spice powder too early: Wait until oil starts to separate before stirring it in.
• Opening the Instant Pot too soon: Let the pressure release naturally before continuing.
• Skipping the final cooking: Continue until oil oozes out of the tomato mixture after adding the finishing spices.

How to store

The recipe says the thokku keeps in the fridge for 2 weeks or without refrigeration for 3–4 days. Store it in a clean, covered container; reheat a portion gently before serving if you prefer it warm.

Frequently asked questions