South Indian thokku · Cooked pickle
Tomato Pickle Recipe (Thakkali Thokku)
Cook it down. Tamarind tang. Oil on top.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenTomato pickle is a cooked pickle where tomatoes reduce with spices into a thick, oily relish. It spoils when not cooked down enough. The fix is cooking until the oil separates and the mixture is jammy, then storing it under a layer of oil.
The 3 laws of tomato pickle
Why this recipe works
Pale tomatoes
Red ripe tomatoes give colour and body.
Stop early
Driving out water is what makes thokku keep.
Thin coating
A layer of oil seals the jar.
Shopping and prep list
Ingredients
Pickle
Spice and oil
The NineFoods pickle gauge
Is the thokku cooked enough?
Drag a spatula through the pan.
Method · 4 stages
Step by step
Cook tomatoes
- Cook chopped tomatoes with tamarind until they collapse.
- Blend coarsely if you like it smoother.
Temper
- Heat sesame oil, crackle mustard, fenugreek, hing and curry leaves.
Reduce
- Add pulp, chilli, turmeric, salt and jaggery.
- Stir until oil separates.
Jar
- Cool fully, jar and top with a little oil.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Not cooked down enough.
Fix next time
Reduce until oil clearly separates.
Why
High heat at the end.
Fix next time
Finish on low and stir constantly.
Why
Watery tomatoes.
Fix next time
Cook longer, or add 1 tbsp tamarind and reduce.
Why
Under-salted.
Fix next time
Add salt; pickles need more than curries.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Tomatoes | Base | Canned crushed tomatoes |
| Tamarind | Tang | Lemon juice at the end |
| Sesame oil | Flavour | Peanut oil |
| Jaggery | Balance | Brown sugar |
After the meal
Serve, store, reheat
Serve with
Curd rice, idli, dosa or as a sandwich spread.
Store
Fridge about a month with oil on top.
Tip
Mix a spoon into hot rice with ghee for a two-minute meal.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 20 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the thokku cooked enough) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Tomato Pickle FAQ
Is tomato thokku a pickle or chutney?
It is a cooked pickle that keeps for weeks.
How long does tomato pickle last?
About 1 month in the fridge.
Why cook until oil separates?
Removes water so it keeps longer.
What do I eat it with?
Rice, idli, dosa or curd rice.