Whenever there is a tomato season when tomatos are available in abundent and cheap in the market, the first thing which comes to my mind is to make a tamoto thokku. It is so easy to make and can be used as a spread, as a side dish and as a pickle. I love this with curd rice (moor sadham). It will take little bit time to cook the tomatos and we can use it for atleast 10 days if preserved well.

Tomato - 4
Tamarind - a small piece
Salt - 1 teaspoon
Red Chilli powder - 1 teaspoon

For seasoning:
Mustard seeds - 1 teaspoon
Hing - a pinch
Oil - for frying

Method :

  • Add the tomatoes in boiled water and cover it with a lid. (you need not keep water in flame)
  • After 1 hour take out the tomatoes and peel the skin
  • Grind the tomatoes along with red chilli powder,salt, tamarind in a mixer to a fine paste
  • Heat the oil in a pan, and add mustard seeds once the oil is hot
  • When the mustard seeds starts to sputter, add the ground paste and deep fry it in a low flame
  • When the mixture becomes thick and starts separating from oil, remove it from the flame.
  • The mouth-watering Tomato Thokku is ready to serve with hot chapatis or curd rice.


  1. Hi Mami,

    How long can the tomato pickles be preserved with refrigeration?


  2. Hi Latika, You can use only upto 6-7 days.

  3. Hi Mami,

    How do we get the tomato pickles in the market round the year? Do they use any preservatives?

    How to make a pickle that will stay longer like a few months?


  4. Hi Latika, I use the fresh tomato and make smaller quantities and try to consume them within a week.
    Tomato is available in all seasons in india. I don't use preservatives for the pickle.

    But Mango & Lemon pickles last for more days. You can check the Pickles section in the site for those recipes.