Spicy Tomato Pickle Recipe (South Indian Thakkali Thokku)
Tomato Pickle, also known as Thakkali Thokku in Tamil or Tomato Avakaya in Telugu, is a delicious, tangy, and flavorful condiment from South India. This particular recipe is cooked in the traditional style of Tamil Nadu, where it’s often served with a variety of Indian dishes like idli, dosa, or even with rice and ghee. The pickle is packed with aromatic spices, bringing out a balance of heat and tanginess that can elevate any meal.
This Spicy Tomato Pickle is relatively simple to make, requiring a handful of ingredients that come together harmoniously in the cooking process. The slow simmering of tomatoes, with spices such as cumin, mustard seeds, and methi seeds, gives it a rich and layered flavor profile that’s both spicy and savory.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes (ripe, roughly chopped) | 1 kg |
| Green Chillies | 2 |
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Methi Seeds (Fenugreek) | 1/2 teaspoon |
| Curry leaves | 5 leaves |
| Red Chilli powder | 2 teaspoons |
| Asafoetida (Hing) | 1/2 teaspoon |
| Sesame (Gingelly) Oil | 2 tablespoons |
| Salt | To taste |
Preparation Time:
60 minutes
Cooking Time:
30 minutes
Instructions
-
Prepare the Tomatoes and Chillies:
Begin by finely chopping the tomatoes and green chillies. Set them aside for later use. -
Sauté the Spices:
Heat the sesame oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to crackle. After that, add the cumin seeds, methi seeds (fenugreek), asafoetida, and curry leaves. Sauté the mixture for a few seconds until fragrant. -
Cook the Tomatoes:
Now, add the chopped tomatoes to the pan. Reduce the heat to low, cover the pan, and let it simmer for about 10 to 15 minutes. Stir occasionally to ensure that the tomatoes cook evenly and the rawness is eliminated. -
Season the Pickle:
After about 15 minutes, the tomato mixture will begin to bubble. At this point, the rawness of the tomatoes will have disappeared. Add the red chilli powder and salt to taste. Stir well to incorporate the spices into the tomato mixture. -
Simmer Until Thickened:
Uncover the pan and continue to cook the tomato mixture on low heat. Allow the water from the tomatoes to evaporate, and the oil will start to separate from the pickle. This process will take a bit of time, but it will result in a thick, spreadable consistency. -
Final Touches:
Once the tomato pickle has reached a thick, almost jam-like consistency, remove the pan from the heat. Let it cool down before transferring it into a glass jar for storage. Keep it in the refrigerator to maintain freshness for a few days. -
Serve:
This spicy tomato pickle is perfect as an accompaniment to traditional South Indian breakfast dishes like idli, dosa, or kuzhi paniyaram. It can also be enjoyed with sandwiches or served alongside a simple meal of steamed rice and ghee.
Storage Tips:
Store the pickle in an airtight glass jar in the refrigerator for up to a week. The flavors will deepen over time, and it will continue to bring that tangy, spicy kick to your meals.
Variations:
If you like your pickles extra spicy, feel free to adjust the quantity of green chillies or add a pinch of red chilli flakes. Some variations also add a dash of jaggery or sugar to balance out the spice, giving the pickle a sweet-salty flavor.
This South Indian Thakkali Thokku is not just a simple pickle but a burst of flavors in every bite. It will surely become a staple in your kitchen, especially if you love the bold, aromatic flavors of South Indian cuisine.
