T for Thokku (Tomato Pickle/Chutney)

March 8th 2010

This recipe is the sole reason we want to plant tomatoes in our backyard this summer. This, and of course Rasam. This goes very well with chappatis, plain or curd (yogurt) rice, bread, naan, even Keebler crackers. Yeah, with just about anything.  I recently made a grilled cheese-thokku sandwich (recipe coming up soon) and like I said the possibilities are endless.

Difficulty level : Medium

Time: 30 min -1 hr ( depending on how many tomatoes you take)

Ingredients

• Tomatoes ( 6-7 pounds) [ On the Vine is suited best, Romas work well too]
• Oil ( ~ 1 cup or so I think)
• salt (to taste)
• chilly powder (1 tbsp)
• asafoetida ( two pinches)
• Roasted Fenugreek powder ( 1 tsp)
• Tamarind Paste (~ 1 tsp)
• Mustard (~ 2 tbsp)

Method de Preparation

1. Take a little bit of oil ( about 3-4 tbsp) in a deep vessel and allow to heat.
2. Add the chopped tomatoes in them ( yes, all 7 pounds of them).
3. Add the turmeric and a little bit of salt ( ~ 1 tsp) and then allow to cook.
4. This is the long part. You need to allow all the water in the tomatoes to evaporate and get absorbed and this mixture will reduce to a thick paste like consistency. Takes a good 1/2  hour for tomatoes this quantity.
5. Add oil (~ 1 tbsp)  a couple of times in between so the tomatoes show the oil glaze. Adding oil and sauteing in between gives a roasted taste to the tomatoes unlike the slightly raw taste that comes from adding the oil only at the end.
6. While the tomates are condensing, dry roast some fenugreek seeds and grind into a powder. Can make more and store, it comes in handy and does not spoil easy.
7. In another small pan, heat some oil ( about 1/2 cup) and add the mustard seeds. Allow it to splutter, add the asafoetida and turn off heat. When cooled some, add the chilly powder to this.
8. When the tomatoes have reduced to about 1/8th or so of the original quantity, add a tsp of thick tamarind paste ( I prefer Laxmi brand that you get in any local Indian stores) and allow to condense some more.  
9. Pour the oil with mustard used for seasoning over this paste and allow to cook well together.
10. Add additional salt if required.
11. When done, there should be some excess oil on the sides, if not the amount is insufficient and your thokku will spoil soon.
12. Enjoy with rice, chappatis , plain or pita bread or just with your fingers :P

P.S.  6-7 pounds of tomatoes gives enough for a 32 oz container.

Chef's Tip:  You could just season in some oil - mustard, urad and chana dhal, curry leaves and some peanuts, add this paste, mix with some rice and you could have a version of tomato rice ready for lunch, in no time.

Variation:  You could use chopped tomatoes ( in cans), but the original tastes best as always!