Tomato thokku (pickle)

Tomato thokku is a very easy to make pickle. We can have this thokku or pickle with idly, dosa, appam, kozhukkattai, bread, paratha, curd rice etc. I made this thokku using pressure cooker using home made masala.  We can make this thokku in open pan also. Let us see how to make this yummy spicy thokku or pickle.

Preparation time approx. 45 to 50 minutes.


  • 1/2 kg ripped tomatoes.
  • 3 tsp spicy red chilly powder.( adjust according to your tastes)
  • 1 heaped tbsp mustard seeds
  • 1 tsp methi seeds.
  • 1 tsp asafoetida
  • salt to taste.
  • 1/4 cup thil oil. ( pickle will be tasty if you are using thil oil) . If dont have thil oil you can use sunflower oil.
  • few curry leaves.
  • 1tbsp mustard seeds for seasoning.


Dry fry the mustard seeds till it starts spluttering. Dry fry methi seeds separately till it turn colour. Do not over fry or else pickle will be bitter in taste.

When it is cooled, powder this together and keep aside.

Grate the tomatoes and keep aside. Do not grind and make jucy.

In a pressure cooker ( i used 5 litre cooker ) Add oil and heat. When the oil is hot add mustard seeds . Let it splutter. Now add asafoetida and curry leaves. Mix well. Add the chopped tomatoes and close it. Pressure cook for 10 to 12 whistle. Switch off the stove and keep this aside. Let the pressure go naturaly. Now open the lid and add the salt and chilly powder. If you feel there is some more water in the tomatoes again you can pressure cook for 3 whistles.

Keep it open and cook the tomatoes .Stir well till the oil floats. It may take very few minutes only. When the oil starts oozing out from the tomatoes  add the powdered mustard seed and methi seed. Mix well. Switch off the stove.


Keep this in the fridge and use for 2 or 3 weeks.


You can make this pickle in open pan also. After seasoning add tomatoes and cook.Keep on stirring well. When the oill floats add all the dry  masalas.

Use half kashmiri chilly powder and spicy powder.


3 Comments Add yours

    1. Thank you Gupta jii


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