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Tomato Thokku (Pickle) Ingredients ------------- 1. 4lb box of tomatoes (I used the one from costco anything should be ok) 2. Green Chillies - 3 3. Tamarind paste - 2 Tbsp 4. Ginger (grated) - 1-2 Tbsp 5. Turmeric - a pinch 6. Mustard seeds- 1tsp 7. Hing- 1/2 tsp 8. Salt- To taste 9. Oil- 2/3 cup( I used saffola) 10. Methi seeds -1 tsp Procedure -------- 1. Grind 1-4 in a blender. 2. Set IP to saute mode. Heat oil. Add mustard seeds. Once they crackle add hing and the tomato chilli puree. 3. Add turmeric and salt . Mix gently with spoon. 4. Close lid. Press cancel.Set to manual 15 min HP. Vent closed. 5. NPR(natural pressure release) 6. Open lid ..at this time the tomatoes are fully cooked and u should see the oil separate. But its still too watery. 7. Press saute once more and cook off the excess water until it reaches pickle consistency . This is the part that is really tricky on the stovetop. There is too much splattering of water and oil . IP was much more convenient. This step took me 18- 20 min. Very little monitoring. Just every 3-4 min I used the ladle to move around the gravy in the pot. 8.Check salt/spice..add at this stage. 9. Dry roast methi . Grind and add a few min before u switch off the IP. 10. Transfer to jar once cooled. I got about 3- 6 0z jars of pickle. Optional :My friend also adds dhania or pudina leaves while making the tomato puree. Adds a wonderful flavor.
Yummy, Yummy, Yummy @justanothergirl . It is saapaad time for me and that bottle of Thakkaali Thokku is so inviting. Will certainly try it. Simple ingredients too.
You missed step 11... Fedex the pickle jar (with 'handle with care' label) to dear friend (Induslady)
@kkrish thx ma! @Induslady Ah ...I knew I forgot something .Do PM me ur address . One of these days we should have a real IL-IP cook off party !
You read my mind JAG! I have about 11lbs of tomatoes in my refrigerator. Now I know what to do with them. : )
Yeah, really! Wretched squirrel got to my one lovely tomato that I was nursing along - what's worse, I saw him do it.
Nice recipe, and photo. I had made a version of this a few times... but with peeled and cut Roma tomatoes, and not using IP. Roma is the variety that has firmer flesh. No grinder used <dish-wash the least, has been my goal in kitchen work>. Peeled tomato from a can (Longobardi brand), cut into smaller pieces. Both ginger and chili finely chopped on a cutting board. Do tadka, add Tomatoes, and other things, concentrate at very low heat....etc...The fenugreek-Tamarind combination would make the thing give a taste similar to the kAara-kuzhambu of chettinad. This kind of chutney-thokku is also very popular in Malaysia among the old immigrants.
