Thursday, September 20, 2012

I made...

Not very original I know,

Some readers of this blog correctly guessed that I made tomato thokku pickle. The trick to make tomato pickle last for a while without refrigeration provided you don't finish it off for that long is to really cook the tomatoes till they are almost roasted. Bright red to almost maroon color.

Once you have the tomato pickle, they can be used as a spread for toast or sandwich, mix for steamed rice, used to make fried rice and as a dip when mixed with yogurt.

If you have an abundance of tomatoes go ahead and give it a try. Set aside about 1 - 1 1/2 hours and that is how long it takes to get some totally tasty pickle.
Use any of the recipes listed here,

1. Tomato Pickle

2. Green Tomatoes Pickle


  1. I must say i am glad you made this than like the pasta sauce i guessed as these just looks droolie delicious

  2. I like the recipe for your jam also in that link! Thokku looks so royal with the deep color. Very pretty!

  3. I recently bought a 'kulambu' from a store here which had dry vegetables in it, and it seemed like they had combined an oily thokku and those vegetables together. I like thokku, though, but eat it very rarely.

  4. Very nice, I made a huge batch of this from sun ripened tomatoes from the farm. I must blog my recipe!

  5. the idea of spreading on toast...will try it...


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