Tomato pickle

Tomato pickle

Tomato Pickle (Thokku)

Tomato pickle is a burst of tangy, spicy, and savory flavors that dance on your palate with every bite. The rich, deep red hue of the pickle hints at its bold taste, using sun-ripened tomatoes cooked down to perfection. Each spoonful carries the earthy warmth of roasted spices, the heat of chili, and a naturally mild sweetness .

The texture is irresistibly smooth as I have used tomato sauce from cans , allowing the succulent essence of tomatoes to shine through. When paired with steamed rice, soft rotis, or even a dollop on a crisp dosa, the pickle transforms the simplest meals into a feast of flavors. Its tantalizing aroma, with hints of mustard seeds and the addition of roasted fenugreek seeds and mustard powder makes it hard to resist.

Tomato pickle isn’t just a condiment—it’s an indulgence, a celebration of bold, homemade goodness with a lingering, lip-smacking taste that leaves you craving more.

This flavorful tomato pickle works as a spicy dip or a side for idli, dosa, poori, or rice. It also serves as a base for curries and tomato rice. Recently I learned this recipe from my friends mom . Using tomato sauce as the base m,akes the work simpler too . However if you do not have canned tomato sauce , you can boil tomatoes, peel the skins , and blend them to a fine paste without adding water .

Ingredients :

2 cans of tomato sauce ( 400 ml ) or blanch 10 medium sized, very ripe tomatoes, peel skin , puree the tomatoes to a fine paste .

1/3 cup sesame oil

1 tsp mustard seeds

1 tbsp chopped garlic

1/4 tsp turmeric powder

2 tbsp chili powder

Dry roast and grind to a fine powder

1 tsp mustard seeds

1 tsp fenugreek seeds

salt as needed

Method

Heat oil, splutter mustard seeds, and sauté garlic.

Add tomato sauce, chili powder, and salt. Cook until thickened.

Dry roast and grind mustard and fenugreek seeds, then add to the cooked tomato mixture.

Cook till oil floats on top .

This thokku can be served with tiffin dishes or mixed with rice for an instant tomato rice bath.

Onion Paste

Sauté onions, grind to a paste, and store. It enhances North Indian gravies and can also be used as a base for quick chutneys.

Coriander-Chili Paste

Coriander-Chili Paste (Thokku)

Made with or without coconut, this paste is perfect for spicing up rice dishes like Chitranna.

Blend coriander, chilies, tamarind, and mustard seeds. Sauté with oil and spices.

This paste can be mixed with rice for Chitranna or used in various dishes.

Each paste allows for quick meal prep and adds depth to your dishes.

Tomato pickle

Tomato rice

Coriander rice

Coriander rice paste