Tomato Pickle Recipe | Instant Thakkali Thokku | Tomato Garlic Achaar (2024)

tomato pickle recipe | thakkali thokku | tomato achaar with detailed photo and video recipe. an extremely popular and tasty simple pickle recipe prepared with ripe and juicy tomatoes and garlic pods. it is a famous south indian pickle recipe, particularly from the andhra cuisine, but can also be found in other parts of indian states. it is typically served as a side or condiment taste enhancer with idli and dosa, but it can also be served as a side to simple dal rice or sambar rice meal.

thakkali thokku recipe | tomato achaar with step by step photo and video recipe. pickle or spicy condiment recipe is typically prepared with tropical fruits like mango, chilli or gooseberry. these are generally sour or spicy in taste and when mixed with simple pickle ingredients, the taste just gets elevated. however, the same pickle recipes or achaar recipes can also be prepared with local and basic vegetables and thakkali thokku recipe is one such easy and simple condiment taste enhancer.

well, to be honest, i am a huge fan of pickle recipes and i cannot remember a day or a meal without it. yet, i generally do not prepare these indian pickle recipes at home because of the complexity and hassle involved with this recipe. however, after moving to australia, i had to prepare my own pickle recipes. i do get a lot of types of pickle recipes here in indian grocery stores, but i have a lot of issues with them. firstly, the type of oil used in it and the odour it infuses into the pickle. it could be a stale oil or perhaps some weird combination of oil. secondly, the spice and the salt level do not match my taste buds. it could be either too salty or it could be very spicy. lastly, if i like one particular brand and type of pickle, it may not necessarily be available next time. hence these reasons, i have started to prepare my own pickle recipes and tomato pickle is one of them.

furthermore, some more additional tips, suggestions and variants to the thakkali thokku. firstly, i would strongly recommend using ripe and juicy tomatoes for any tomato-based chutney or pickle recipes. it gives a strong bright red colour to the final end product and also gives a hint of sweetness to it. secondly, there are different types of pickle masala you may prepare or perhaps you could get it from the grocery shop. you may very well add to this as per your preference to get the desired taste and spice. also, you may add vinegar in place of tamarind pulp as an alternative. lastly, due to the way it is prepared, it has a long shelf life for this pickle. yet you may need to take extra precautionary steps like a dry spoon, no moisture and store in a dry place.

finally, i request you to check my other related pickle recipes collection with this post on the tomato pickle recipe. it mainly includes my other related recipes like hari mirch adrak lahsun ka achar, nimbu ka achar, gajar mooli ka achar, sirka pyaz, carrot pickle, tomato thokku, garlic pickle, mango pickle, chilli pickle, tomato pickle. in addition to these i would also like to add other related recipe categories like,

• chutney recipes
• breakfast recipes
• paneer recipes

tomato pickle video recipe:

recipe card for thakkali thokku recipe:

Tomato Pickle Recipe | Instant Thakkali Thokku | Tomato GarlicAchaar

HEBBARS KITCHEN

easy Tomato Pickle Recipe | Instant Thakkali Thokku | Tomato GarlicAchaar

5 from 51 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course pickle

Cuisine south india

Servings 1 box

Calories 1960 kcal

Ingredients

• ▢ 1 kg tomato
• ▢ 50 gram tamarind, seedless
• ▢ 4 tbsp chilli powder
• ▢ 2 tbsp salt
• ▢ ¾ cup oil
• ▢ 1 tsp mustard
• ▢ 1 tsp urad dal
• ▢ 1 tsp chana dal
• ▢ ½ tsp cumin
• ▢ pinch hing
• ▢ 10 garlic, crushed
• ▢ 4 dried red chilli
• ▢ few curry leaves

Instructions

• firstly, in a large vessel take enough water and get to a boil.

• once the water comes to a boil, add 1 kg red tomatoes.

• boil for 5 minutes, or until the tomatoes are blanched well.

• cool completely, and peel the skin of tomato.

• also, roughly chop the tomatoes. make sure there are no insects in tomatoes.

• transfer the chopped tomato into a large kadai.

• add 50 gram tamarind and mix well. adjust the amount of tamarind based on the sourness of the tomato.

• cover and cook until the mixture turns soft and mushy.

• cool completely, and transfer to the mixer jar.

• also add 4 tbsp chilli powder and 2 tbsp salt.

• grind to smooth paste without adding any water.

• in a pan heat,¾ cup oil. add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ½ tsp cumin and pinch hing.

• also add10 garlic,4 dried red chilli and few curry leaves.

• splutter the tempering and fry until the garlic turns slightly golden.

• pour into blended tomato paste and mix well.

• cook for 2 minutes or until all the flavours are absorbed well.

• cool completely, and transfer to a glass jar.

• finally, tomato pickle is ready to enjoy for 3 months or more when stored in the refrigerator.

See Also

Lemon Pickle Recipe | Nimboo Ka Achar | Elumichai Oorugai | Nimmakaya Uragaya - Tickling Palates

Nutrition

Calories: 1960kcalCarbohydrates: 103gProtein: 19gFat: 176gSaturated Fat: 14gPolyunsaturated Fat: 51gMonounsaturated Fat: 108gTrans Fat: 1gSodium: 14612mgPotassium: 3464mgFiber: 29gSugar: 58gVitamin A: 17971IUVitamin C: 149mgCalcium: 331mgIron: 12mg

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

how to make tomato pickle with step by step photo:

1. firstly, in a large vessel take enough water and get to a boil. once the water comes to a boil, add 1 kg red tomatoes.
   
2. boil for 5 minutes, or until the tomatoes are blanched well.
   
3. cool completely, and peel the skin of tomato.
   
4. also, roughly chop the tomatoes. make sure there are no insects in tomatoes.
   
5. transfer the chopped tomato into a large kadai.
   
6. add 50 gram tamarind and mix well. adjust the amount of tamarind based on the sourness of the tomato.
   
7. cover and cook until the mixture turns soft and mushy.
   
8. cool completely, and transfer to the mixer jar.
   
9. also add 4 tbsp chilli powder and 2 tbsp salt.
   
10. grind to smooth paste without adding any water.
    
11. in a pan heat,¾ cup oil. add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ½ tsp cumin and pinch hing.
    
12. also add10 garlic,4 dried red chilli and few curry leaves.
    
13. splutter the tempering and fry until the garlic turns slightly golden.
    
14. pour into blended tomato paste and mix well.
    
15. cook for 2 minutes or until all the flavours are absorbed well.
    
16. cool completely, and transfer to a glass jar.
    
17. finally, tomato pickle is ready to enjoy for 3 months or more when stored in the refrigerator.
    

notes:

• firstly, make sure to bring red coloured tomatoes as they give rich colour.
• also, boiling the tomatoes in water helps to peel the skin of the tomato. this makes the chutney silky smooth texture.
• additionally, adding tamarind helps to add sourness to the pickle.
• finally, tomato pickle recipe tastes great when sourness and spiciness are well balanced.