Tomato Pickle | Tomato Thokku

This one is from Daddy to you all. I’m posting it here on his behalf. Only the picture courtesy is yours truly, all other credit goes to him. He gave me the pickle long back, but since I hadn’t taken the recipe from him, I kept delaying posting it. This is a finger-licking-good pickle that you just cannot get enough of. Goes super well with piping hot rice, rasam rice, sambar rice, curd rice, paranthas, chappathis, rotis, idlis, dosas, akki rottis, sandwiches…OK, you get the drift, it goes with just anything! Go on, dip your finger in the picture and lick it!!


  • Lush red, juicy, ripe Tomatoes – 10-15 nos
  • Ginger (optional) – 1″ long piece
  • Garlic (optional) – 7-8 pods
  • Chilli powder – 3-4 tbsps (alter to suit your taste)
  • Jeera powder – 1 tsp
  • Dhaniya powder – 1/2 tsp
  • Methi/Fenugreek powder – 1/2 tsp
  • Salt – to taste
  • Mustard seeds – 2 tsps
  • Asafoetida – more than a generous pinch
  • Oil – 1/3rd cup


  • Wash the tomatoes and clean dry them using a clean towel. Allow to air for another 15-20 minutes and then blend to a puree along with the ginger and garlic (if using) in the mixer. Set aside in a dry bowl. (By letting the tomatoes air before pureeing, you are ensuring there is no external moisture content, and hence, enhancing the life of your pickle).
  • In a wok (preferably thick-bottomed), heat the oil. Add the asafoetida and pop the mustard seeds.
  • Add the methi powder. Stir for a few seconds.
  • Add the tomato puree and cook till mushy, stirring in between.
  • Once the tomato is done cooking, add salt and stir well. Cook for another 2 minutes.
  • Now, add the chilli powder, jeera powder and dhaniya powder. Cook on a low-medium flame till the oil separates from the pickle on the sides. Stir in between, every once in 5 minutes, to avoid the bottom of the wok from getting scorched.
  • Once ready, the pickle should have the consistency of a semi-solid paste.
  • Allow to cool and store in an air-tight container in the refrigerator. This should stay a good 15-20 days (if you don’t finish it before then!). If you do not store in the refrigerator, it might last about 3-4 days in hot weather, or maybe a little longer in cold weather.

Mix this pickle with piping hot rice and voila…you’ll have Tomato rice in a jiffy! Try it, and let me know.

I’m sending these yummy pickled gooseberries to ‘CWS: Cooking with Fenugreek‘ event guest-hosted at SE’s blog this month. The monthly ‘Cooking with seeds‘ event is Priya’s brainchild.


13 responses to “Tomato Pickle | Tomato Thokku

  1. Thanks Madhuri…this is just what I was looking for…..will try this in the next few days for sure… 🙂

  2. Super!! Looks very tempting! Just my kind of pickle, sure spices up any meal, literally :-))

  3. Thats a mouthwatering and tempting pickle…sounds perfect for me!

  4. This tomato pickle is making my mouth water. I have a jar of Mother’s tomato pickle almost seeing it’s end. I’ll be hooked for this recipe next time I make mine. Thanks a lot!

  5. Thanks All! It is one of my favourites too…I can’t stop licking my fingers when Im eating this with something!!
    Do try it out soon and give us your feedback as well 🙂

  6. I love this ! Nisty aunty makes it and I loved it ! She makes it sans the dhania/jeera powders.. all else same ! This too makes me nostalgic…

  7. Looks really good. Like you say, this would go good on anything – even pancakes!

  8. Thanks Gomathy!
    @Gowri: I wish I could send you a frozen package of some of the pickle through your friend who’s in India.
    @Anu: Absolutely! I even made a Poha variant with this pickle this morning! Versatility personified 😀 Will post the poha soon.

  9. Hey Madhuri,

    I prepared the tomato pickle and made the tomato rice out of it. Everyone at home, not only liked it but kept asking for more.

    Kudos to you.

  10. Hi Madhuri ….I tried this for lunch today along with piping hot rice. It was slurrrrrrrrppppp!!!!! just AWESOME….I thought I could relish it for another 2 days but not even a spoonful is left for dinner

  11. Lovely recipe! Thanks for sharing this, Madhuri!

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