Tomato Chilli Chutney (South Indian Andhra Thakkali Thokku)

Tomato/Thakkali Thokku is a spicy, tangy Andhra style tomato-based pickle or chutney recipe which can be used as side dish for steamed rice, idli, dosa and even for roti and chapathi. Tomato Thokku is typically prepared with ripened and juicy tomatoes on the stove top or Instant Pot pressure cooker.

2 cups ripened and juicy tomato (about 4 large tomatoes)
1 tsp. mustard seeds
1 tsp. methi/fenugreek seeds

Tempering:
3 Tbsp. oil (more the better taste)
½ tsp. mustard seeds
½ tsp. split urad dal
1 stalk curry leaves
2 dry red chillies
¼ tsp. asafetida (hing)
2 cloves garlic, minced (optional)
tamarind extract (from 1 gooseberry size)
1 Tbsp. red chilli powder
kosher or sea salt
½ tsp. jaggery (sugar)

Dry roast methi (fenugreek) and mustard seeds for 2-3 minutes until methi seeds turn golden brown on medium low flame.

Turn off the gas, cool completely and blend to a fine powder.

In a kadai, add oil, mustard seeds, urad dal, curry leaves, red chillies,hing,garlic and sauté.

Add chopped tomatoes, salt, tamarind extract and cook them in a medium flame until moisture from the tomatoes evaporates, takes about 8-10 minutes. Stir in between to avoid masala from sticking into the kadai.

Once oil starts to separate add red chilli powder, mustard-methi powder,adjust salt if needed and jaggery to the mixture and cook until oil oozes out of the tomato mixture.

Tomato thokku or tomato pickle is ready .Can be stored in fridge for 2 weeks and without refrigeration for 3-4 days.

How to Make Tomato Thokku in Instant Pot Pressure Cooker:

Dry roast methi (fenugreek) and mustard seeds for 2-3 minutes until methi seeds turn golden brown on medium low flame in a stove top pan.Turn off the gas,cool completely and blend to a fine powder .

In an Instant Pot Pressure Cooker, Turn on SAUTÉ mode, add oil, mustard seeds, urad dal, curry leaves, red chillies, hing, garlic and sauté.

Add chopped tomatoes, salt, tamarind extract and cook on MANUAL/PRESSURE COOK on high for 8-10 minutes and wait for Natural Pressure Release.

Once pressure has released naturally. Turn on SAUTÉ again add red chilli powder, mustard-methi powder, adjust salt if needed and jaggery to the mixture and cook until oil oozes out of the tomato mixture.

Tomato thokku or tomato pickle is ready .Can be stored in fridge for 2 weeks and without refrigeration for 3-4 days.

Cook's Notes:

• You can replace regular tomatoes with cherry tomatoes.Use ripped red tomatoes to prepare tomato thokku / tomato pickle.
• You can skip garlic in this recipe and add extra hing(asafoetida).
• Tomato thokku tastes great when the right amount of oil, red chilli powder and salt is added so be generous as the sourness of tomato will balance. Increase tamarind quantity if tomatoes are not sour.
• If you prefer the thokku to be very smooth, you can also blend the tomato and add purée instead of whole chunks.
• Finally, if you are preparing in large quantity, it takes a long time for tomatoes to cook. So you can also use Instant Pot Pressure Cooker to make tomato thokku.
• This Spicy Tomato thokku recipe can be easily stored in refrigerator for 2 weeks and without refrigeration for 3-4 days.