Recipe Cooked, Photographed and Written by Praveena
Cherry tomato pickle / tomato thokku, whenever I prepare tomato pickle I definitely remember my Akka (elder sister) who was super fond of this pickle, whenever my Mother used to make during our childhood days.
She loves this pickle to such an extent that, she used to leave all other dishes aside and prefer to eat it. Exceptionally, the day when its freshly made. 🙂
I generally make tomato pickle with the normal tomatoes. But, this time I had to try this pickle with these tiny little cherry tomatoes. One sunday, my husband brought a kilo of these little red ones. I felt, I can’t use so many for salads or in kids lunches nor can I store for long. So I thought, why not, try making pickle that can be stored for couple of months.
The next day (monday) when he was back home from office, he was surprised to see these cute jars of tomato pickle. He would definitely be…since I served this spicy pickle with hot rice, and a spoonful of homemade ghee, just as shown in the pic below.
This is an instant pickle but on the other side can be stored in the refrigerator for couple of months. Yet shall stay fresh.
Do try this and you will surely like this easy recipe, which can be served and consumed with rice, roti, paratha, idli, dosa, etc! I bet you will love it!!!
((Don’t be worried about this long recipe page, though the recipe and ingredients are quite simple, I have explained every little thing in detail, which makes this look long.))
Before starting to cook, don’t forget to see the Tips mentioned at the end.
- Tamatar Ka Salan/ Stuffed Tomato Gravy Curry / Gutti Tomato
- Tomato Dal / Lentil Stew / Tomato Pappu
- Tomato Chutney / Tomato Pachchadi
- Cherry Tomatoes – 1 kg
- Fenugreek/methi seeds – 2 tablespoons
- Red Chilly Powder – 10 to 12 tea spoons
- Salt – 7 tea spoons or as per your taste
- Turmeric – ½ teaspoon
- Cooking Oil – 8 tablespoons
- Mustard seeds/Aavaalu – 1 teaspoon
- Asafoetida/hing – ¼ teaspoon
- Dry Red Chillies – 4
- Fenugreek seeds/Methi seeds/Menthulu
- Red Chilly Powder
Step wise pics Procedure for CherryTomato pickle / tomato thokku:
- Firstly, wash the tomatoes with cold water and wipe clean them thoroughly.
- In a heavy bottomed pan or vessel add 4 tablespoons of oil.
- Switch the stove on, let it be in low flame.
- Put in all the tomatoes in the pan.
- Add the turmeric powder and half of the quantity of salt.
- Give everything a gentle mix.
- Close the lid and let the tomatoes cook until they soften.
- In the meanwhile take the fenugreek seed/methi seeds/menthulu in a separate pan.Dry roast them until you get a pleasant aroma. Do not burn the seeds.
- Let them cool down.
- Grind them in a mixer or blender to make into fine powder.
- Alongside, (after 15 to 20 mins of tomatoes on stove) check the tomatoes if they have completely softened.
- If so, add the remaining salt, fenugreek seeds powder / methi powder and red chilly powder.
- Give everything a thorough mix and continue them on stove without lid.
- The water formed because of steaming the tomatoes should completely drain out of the pan and the tomatoes.
- This might take 5 to 10 mins. If not continue until the water is evaporated.
- Switch the flame off.
- Now for tadka/tempering, put another small pan on medium flame, add the remaining oil.
- Once the oil heats up, add the mustard seeds let them dance in the oil.
- Add the dry chillies and inguva/hing/asafoetida.
- Transfer this temper into the tomato pickle.
- Mix everything very carefully.
- Let the pickle to cool down completely.
- Put the pickle in airtight containers and store it in refrigerator.
- Gingelly oil / Sesame Oil is the best for this pickle but you can even use vegetable oil or sunflower oil.
- After washing the tomatoes wipe clean them carefully such that there is no trace of water.
- Do not chop the tomatoes. They are very tiny, hence this avoids some work.
- You can add the salt and red chilly powder as per your taste.
- For tempering / tadka/ thalimpu you can use the same pan which you used for roasting the fenugreek/methi seeds.
- If you wish to, you could add garlic cloves while tempering the pickle.
- Do not cut down the amount of oil, use 1-2 tablespoons more if you think it’s needed for the pickle.
- Even before transferring the pickle into storage jars, clean the jars twice with a kitchen towel so that they are completely dry.
- Small drop of water trace in the jar can spoil the pickles life.
- This, CherryTomato pickle / tomato thokku can be served immediately once its cooled down a bit.
- Spoons used for serving the pickle should also be dry.
- Look at that red spicy pickle in the jar below, for the texture and colour of it at the end.
- Do try this and you will surely like this easy recipe,which can be served with rice, roti, paratha, idli, dosa,etc!
- The taste of this, Cherrytomato pickle / tomato thokku, is hot and spicy ,if you have added the above amount of chilli powder and salt.
Hot Rice served with freshly made tomato pickle and spoonful of homemade ghee!!
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