Chutney Chow-down - Tomato Thokku

Chutney Chow-down - Tomato Thokku

Continuing on our Chutney Chow-down trail, we're cooking up a variant of the delightful Tomato Thokku from Southern India. Part pickle, part chutney, this tangy concoction stays well in a bottle or jar for 2-3 days without refrigeration, so it's perfect to pack up for a long road trip. Use it to enliven a routine bread-butter sandwich, add some zip to your bagel that's smeared with humdrum cream cheese or as a side with puris or paranthas. It can even be mixed into plain steamed rice (along with a glob of ghee) for an impromptu tomato-rice. As with any pickle or chutney, the spices are key to the lip-smacking taste, and here it is fenugreek powder that delivers complex undertones to the sweet and sour notes of the tomato.

Chutney Chow-down - Tomato Thokku

Tomato Pickle
(Makes about 1 Cup)

Chutney Chow-down - Tomato ThokkuContinuing on our Chutney Chow-down trail, we're cooking up a variant of the delightful Tomato Thokku from Southern India. Part pickle, part chutney, this tangy concoction stays well in a bottle or jar for 2-3 days without refrigeration, so it's perfect to pack up for a long road trip. Use it to enl...

Summary

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    Ingredients

    Dried red chillies
    6-8
    Sized piece of tamarind
    1 Tablespoon
    Dry Powder
    Sesame seeds
    1 Tablespoon
    Fenugreek/methi seeds
    1 Teaspoon
    Coriander seeds
    1 Teaspoon
    Black gram/urad dal
    1 Tablespoon
    Medium Tomatoes
    8
    Sesame/gingelly/til oil
    ¼ Cup
    Mustard seeds
    1 Teaspoon
    Asafoetida/hing
    Large pinch
    Turmeric/haldi
    ¼ Teaspoon
    Curry leaves
    1 sprig

    Steps

    1. Soak the red chillies and tamarind in half a cup or less of hot water. Use less water to reduce the total cooking time. Roast the dals/spices together on a hot tava/skillet until lightly browned. Cool and grind them to a powder.
    2. Once the soaked chillies and tamarind are soft, remove the chillies, and extract the tamarind pulp. Purée the tomatoes and chillies in a blender. Set aside.
    3. Heat the oil in a heavy-bottomed and high-sided saucepan. Add the mustard seeds and let them splutter. Sprinkle in the asafoetida, then add curry leaves. After a few seconds, add the turmeric powder and then pour in the tomato-chilli mixture and the tamarind. Cook for a while, stirring occasionally, keeping the pan partially covered if it is splattering too much. Once it reduces to a thick paste, add the powdered spices. Cook, stirring often for 2-3 minutes. Cool and store in a clean glass jar. Refrigerate and use over a week.
    Chutney Chow-down - Tomato Thokku

    Note -

    Chutney Chow-down - Tomato ThokkuContinuing on our Chutney Chow-down trail, we're cooking up a variant of the delightful Tomato Thokku from Southern India. Part pickle, part chutney, this tangy concoction stays well in a bottle or jar for 2-3 days without refrigeration, so it's perfect to pack up for a long road trip. Use it to enl...

    Summary

    Rate it!0050

      Ingredients

      Red chilli powder be substituted instead of the dried chillies. Add about -3 teaspoons into the oil along with the turmeric.
      can 2
      Use tamarind paste instead of soaking the tamarind. About so should be good.
      a teaspoon or
      Adapted from - Tangy, Tart, Hot and Sweet: A World of Recipes for Every Day by Padma Lakshmi
      Our Tomato Thokku is being shared with

      Steps

      1. Ruth’s 'BookMarked Recipes' hosted by Jacqueline
      Chutney Chow-down - Tomato Thokku
      Chutney Chow-down - Tomato Thokku
      Chutney Chow-down - Tomato Thokku
      Chutney Chow-down - Tomato Thokku
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