Name: Tomato Thokku
Prep time: 60 min
Cook time: 12 min
Total time: 72 min
Yield: 10 servings
Ingredients: 3 large Tomatoes ((chopped finely)); 1 teaspoon Tamarind Paste ((adjust as per preference)); 1 teaspoon Sambar Powder; 2 teaspoon Red Chilli Powder; 1 tablespoon Jaggery ((adjust as per preference)); 1 teaspoon Coriander Seeds ((dry roasted and powdered)); 1/4 teaspoon Turmeric Powder; 1 teaspoon Mustard Seeds; 1 tablespoon Kashmiri Red Chilli Powder ((optional)); ¼ teaspoon Hing; Salt (to taste); Oil (as needed)

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Tomato Thokku

Tomato Thokku or Thakkali Thokku is a tomato based chutney from South India. It makes use of juicy, ripe tomatoes along with a host of other ingredients like jaggery, tamarind, red chilli etc. Variations include adding onions and garlic. Depending on the sour/tangy taste of the tomatoes, the quantity of jaggery and tamarind is adjusted. If a darker color is desired, add a tablespoon of Kashmiri red chilli as it doesn't up to the spice quotient but brings out a deep, dark almost maroon hue.

Course Main Course

Cuisine South Indian

Prep Time 1 hour

Cook Time 12 minutes

Total Time 1 hour 12 minutes

Servings 10 servings

Calories 14 kcal

Author Anju Bhagnari

Ingredients

3 large Tomatoes (chopped finely)
1 teaspoon Tamarind Paste (adjust as per preference)
1 teaspoon Sambar Powder
2 teaspoon Red Chilli Powder
1 tablespoon Jaggery (adjust as per preference)
1 teaspoon Coriander Seeds (dry roasted and powdered)
1/4 teaspoon Turmeric Powder
1 teaspoon Mustard Seeds
1 tablespoon Kashmiri Red Chilli Powder (optional)
¼ teaspoon Hing
Salt to taste
Oil as needed

Instructions

Take about 2 tablespoons of oil in a thick bottom pan.
Add the tomatoes, jaggery, and tamarind paste.
Let it stand for an hour.
This makes the tomatoes darken in color due to the tamarind and becomes soft as well.
Now, place it on low heat and let it simmer for at least 10 to 12 minutes.
Add the seasonings like salt, sambar powder, chilli powder, turmeric powder, Kashmiri red chilli, and coriander seeds powder.
Cool a bit and pulse it in a mixer jar if a smooth texture is preferred or let it remain chunky.
Heat a tablespoon of oil in a tempering pan.
Add mustard seeds.
Let them crackle.
Add the curry leaves and hing.
Pour it into the tomato mixture.
Mix well.
Let it cool to room temperature.
Store in the fridge for a longer shelf life.
Use a clean, dry spoon to remove as needed.
Serve with curd rice, idli, dosa, parathas etc.