Tomato thokku/pickle

This is one of my favorite pickles; takes place in my fridge most of the times. The main ingredients are ground tomato and tamarind. I like it with medium spice, depending on your spice level, you can increase or decrease the quantity of the chili powder. This is a very tasty pickle with no added preservatives.


  • Tomato ——————————— 5
  • Tamarind —————————– 1 small lemon size
  • Ginger ———————————- 3″ size (cut it into thin slices)
  • Garlic cloves ———————– 7 (cut it into thin slices)
  • Chili powder ———————– 1 tsp
  • Mustard seeds ——————— 1 tsp
  • Jaggery——————————— 1 small piece
  • Gingely oil ————————— 1/4 cup
  • Salt to taste
  • For dry roast
    • Split chick pea dal ——— 1 tsp
    • Coriander seeds ————- 1 tsp
    • Thoor dal ————————- 1 tsp
    • Moong dal ———————– 1 tsp
    • Black pepper ——————- 1/2 tsp
    • Fenugreek seeds ———— 1/4 tsp
    • Mustard seeds —————- 1/2 tsp
    • Cumin seeds ——————- 1/4 tsp
    • Asafoetida ———————– 1 small piece
    • Dry chilies ———————– 4

How to make

  • Heat a pan on medium heat and add all the dry roast ingredients
  • Lightly roast it for two minutes and switch off the stove
  • Wait for it to cool down
  • Then grind it in a mixer/blender to make a coarse powder and keep it aside
  • Make a smooth paste of the tomatoes and tamarind using a mixer/blender
  • Take a tall pan (to avoid splattering) and keep it on medium heat
  • Add the oil and mustard seeds in it
  • Once the mustard seed crackles, add the ginger and garlic pieces
  • Saute it for 2 minutes and add the chili powder
  • Now add the tomato and tamarind paste
  • Cook it until the oil oozes out from the tomato, keep stirring occasionally
  • Then add the jagerry and stir until the jagerry melts in
  • Add the dry roast powder into it and mix well
  • Switch off the stove
  • Once it cools down, store it in glass bottles
  • You can keep this up to a month in the fridge
  • It goes well with yogurt rice


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