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South Indian Tomato Pickle / Easy Andhra Tomato Thokku / Homemade Tomato Thokku without Sun Dry

VegCookBook by Praveena
South Indian style Tomato Pickle / Adhra style Tomato thokku recipe. Stays good up to 2-3 months in refrigerator.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Accompaniment, Condiment, pickle
Cuisine Indian
Servings 375 gms

Equipment

  • Sauce Pan / Vessel (for stove-top method)
  • Blender/Grinder/Mixie.

Ingredients
  

  • 1 kg Cherry Tomatoes (or any variety tomatoes)
  • 2 tablespoons Whole Fenugreek Seeds / Methi seeds / Menthulu
  • 10 to 12 teaspoons Red Chilly Powder (or as per your taste)
  • 7 teaspoons Salt (or as per your taste)
  • ½ teaspoon Turmeric Powder
  • 8 tablespoons Cooking Oil
  • 1 teaspoon Mustard seeds / Aavaalu
  • ½ teaspoon Asafoetida / hing / Inguva
  • 4 count Dry Red Chillies
  • 10-15 count Curry Leaves (optional)

Instructions
 

PREP WORK:

  • Firstly, wash the tomatoes with cold water and wipe clean them thoroughly using a kitchen towel.
    If you are using any other tomatoes, cut each into 8 pieces.
  • Put a small pan on stove top under low flame.
    Add the fenugreek seeds / methi seeds / menthulu.Dry roast them by stirring continuously, until you get a pleasant aroma.
    Do not burn the seeds. (takes 3-4 mins)
  • Switch the flame off, take them off the pan and let them cool down to room temperature.
    Grind them in a mixer or blender to  make into fine powder.

COOKING:

  • Put a heavy bottomed pan or vessel, on stove top under medium flame & add 4 tablespoons of oil.
    Transfer all the tomatoes, turmeric powder and half of the quantity of salt.
    Give everything a gentle mix. Close the lid and let the tomatoes cook until they completely soften.
  • After 15 to 20 mins, check if the tomatoes if have completely softened.
    If so, add ground fenugreek seeds powder / methi powder, red chilly powder and the remaining salt.
    Give everything a thorough mix and continue them on stove top 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.
  • Tadka/ tempering: Put a small pan on medium flame, add the remaining oil.
    When the oil heats up, add the mustard seeds let them dance in the oil.
    Add the dry chillies and inguva/hing/asafoetida.
    Transfer this tempering into the tomato pickle. Mix everything very carefully.
  • Storage: Let the pickle to cool down completely.
    Transfer the pickle into airtight containers using clean & dry spoons, and store it in refrigerator.Done!

Notes

Please see the MAIN POST for step wise pics & recipe TIPS!
Keyword homeade tomato pickle, south indian style pickle with fresh tomatoes, storage friendly tomato pickle recipe, tomato nilva pachadi