Thakkali Thokku (South Indian Spicy Tomato Chutney/ Pickle)
  1. Wash and pat dry the tomatoes. Chop them up into small pieces, or just run them in the blender like I do but make sure it is still a bit chunky and not a purxe9e. Keep aside.
  2. In a heavy bottomed wok or deep pan, heat the sesame oil. Add the mustard seeds. When they splutter, add the asafoetida. Stir a couple of times and add the curry leaves and the chopped/ chunky tomatoes.
  3. Mix well, and add the turmeric and chilli powders and stir well. Add the salt and 1/2 tbsp powdered jaggery. Add a little more jaggery if you feel your Thokku is a little too tangy. Mix well and let it come to a boil. Turn down the heat to medium and let the mixture cook down until most of the liquid has evaporated and the oil surfaces. Add the fenugreek powder, mix and let the Thokku cook for another couple of minutes.
  4. Let the Thokku cook to room temperature. Transfer to sterile bottles. This should keep at room temperature for about a week but it is better to keep it refrigerated just in case the Thokku hasnu2019t been reduced enough.
Recipe Notes

This recipe makes 2 medium size bottles of Tomato Thokku.