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Thakkali Thokku - South Indian Style Tomato Pickle Chutney

Ripe tomatoes that are cooked down with oil and spices, make this Thakkali Thokku, which can be used as a chutney for Idlis and Dosas or as a pickle with curd / yogurt rice! 
Course Pickles, Preserves, Condiments, Side Dish
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 oz
Calories 73kcal
Author Manju


  • 10 medium tomatoes
  • cup gingelly oil / sesame oil
  • 1 ½ tsp brown mustard seeds
  • 1 ½ tsp asafetida
  • 3 tsp salt adjust to taste
  • 1 tsp turmeric powder
  • 2 tsp red chillie powder / cayenne
  • 1 tbsp grated jaggery
  • 1 tsp fenugreek seeds


  • Chop the tomatoes roughly and keep aside.
  • Heat the oil in a heavy bottomed pan and add the mustard seeds to it. Once they start spluttering, add the asafetida and let it bloom (change color ever so slightly, dont let it burn)
  • Add the tomatoes and cook over medium high heat.
  • Once the tomatoes start to soften, add the turmeric powder, salt and red chilli powder. Keep cooking the tomatoes down till almost no water / liquid is left.
  • Add the jaggery and mix it in well. Cook the tomatoes down, stirring well, till they are nice and thick in consistency, almost like a spread.
  • Toast the fenugreek seeds to be a little fragrant over medium hih heat and crush them in a mortar and pestle. Sprinkle this over the thokku, mix well and remove from heat.
  • Let it cool down completely and then move to a dry glass jar and store at room temperature for up to 2 days and in the refrigerator up to 10 days.


Calories: 73kcal | Carbohydrates: 4g | Fat: 6g | Sodium: 584mg | Potassium: 137mg | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 7.4mg | Calcium: 9mg | Iron: 0.5mg