Tomato pickle or Tomato Thokku

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Tomato Pickle

Tomato dishes is my all time favorite. My mom makes this amazing tomato pickle. This is her recipe. Last time when I'm in native we harvested lots of native variety tomato from our farm. I can't express the amazing taste of it straight from farm. 
After seeing lot of fresh tomatoes, I immediately made plans to make pickle by self with mom overseeing it. It goes well with hot rice, idly, dosa, upma, chappati, curd rice etc. Our family eat this thokku with almost everything in all my meals

 

Ingredients

Tomato - 3kg
Gingly oil - 0.5 ltr
Fresh curry leaves - one handful 
Tamarind - 1 lemon size
Fenugreek - 3 table spoon
Chilli powder - as per taste. I used 6 table spoon.
Turmeric powder - 1tea spoon
Salt as per taste
Mustard - 3 table spoon
Garlic - 3 whole pods (Optional)
Ginger - small finger length (Optional)

 

Preparation

Wash tomatoes in running water and let it dry completely. I spread tomatoes on a cotton cloth and let it for half an hour to avoid water by turning over tomatoes once in a while. You can also wipe the tomatoes nicely with kitchen towel. Make sure no water on the tomatoes. Then cut them into comfortable sizes. I just made each of them into 4 pieces.

In a pan, dry roast 3 table spoon fenugreek.  It should be roasted until it turns slight brown and the aroma start coming. Do not over roast it. Let it cool and grind it to powder with no water.

Wash handful of fresh curry curry leaves and keep it aside for water to dry.

 

Procedure

  1. Preferably take an iron pan or kadai, heat half liter gingly oil. Once the oil has become warm add 3 table spoon of mustard, pinch of Hing/Asafoetida. After mustard splutter, add handful of curry leaves, chopped garlic and ginger. Ginger and garlic is optional. Keep slightly stirring it until the raw smell of ginger and garlic go. 
  2. Add chopped tomatoes into the oil. Careful while dropping tomatoes into oil because of the amount of oil, it might splutter. So watch it out. 
  3. Add salt as per your taste and 1 tea spoon turmeric powder keep in medium flame and stir it once in 10 minutes, until they turn mushy.  Do not cover or add water.   
  4. Add tamarind directly. Need not to soak it in water and take tamarind pulp. Add chilli powder as per your taste. I added 6 table spoon of chilli powder.
    Increasing the stirring frequency, because now tomato will tend to get burnt in the bottom of kadai/pan. By now you will see oil getting separated from tomato and tomato will start to reduce and thicken. 
  5. Keep stirring until the water of tomato is reduced and is should get reduced to 1/4th quantity and will look more like paste. 
  6. Add 3 table spoon of dry roasted fenugreek powder and stir for 2 minutes in low flame until the fenugreek powder gets mixed well with tomata paste.
  7. Allow it to cool and then grind it without adding water. While grinding do not add all the oil to the mixer grinder. Keep excess oil aside. 
  8. If required season it with mustard and curry leaves, transfer it to a glass jar or air tight container.  Pour the oil that we kept aside to the container. Now Tomato thokku or pickle is ready.
  9. If direct hand touch or any contamination is avoided it can be kept up to 3 months in refrigerator.
 

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