Tomato Thokku Pickle - Spicy Tomato Preserve - Quick Method

To make tomato pickles right around now when Fall is fast approaching is like bottling some of the summer sunshine for later enjoyment when it is cold and miserable - provided it lasts that long.

While making tomato pickle is not a difficult it does require 1 1/2 - 2 hrs from start to finish. Who wouldn't like to get it done in half that time? Mom suggested using the electric rice cooker (and what a brilliant idea that was) to first cook the tomatoes and then proceed with the pickle making. This drastically reduces the time taken to make the pickle. Moreover you don't have to stand in front of the stove stirring the thing every few minutes for fear of it getting burned especially in the early stages of the cooking process when it is wont to stick to the bottom of the pan.

So here goes the recipe. Once you have this little idea in hand there should be absolutely no reason not to make it. Tomatoes are available in abundance this time of the year either from your own garden or in farmers markets all over. While I normally procrastinate because of the time involved, with this new and easy way I have made this pickle twice this month already.

You need to have an Electric Cooker or a Crock pot might work as well. Not having an electric rice cooker should not stop you. You can try with a pressure cooker. I used small cherry tomatoes of different colors because that is what I am growing this year. You can use any tomatoes you want.

What is Tomato Thokku?
For those of you who are not familiar with what thokku is - it is a condiment made with vegetables and they are in the form a paste rather than cut pieces. If you are familiar with Harissa the condiment made with peppers, thokku is the Indian variation of it made with different vegetables and very similar. The most popular thokku varieties are made with mango, tomato or another one like this again with tomatoes. I have also made them with bell pepper, a recipe saved by ammayee.

Thokku is also a neat way to preserve those excess summer produce. They serve as spreads for sandwiches (to tell you the truth once you use this you will never go back to another spread hummus included!), sides for breads and of course mixed with rice. The possibilities are endless.

Without much ado, let's go to the recipe.

Wash and dry the tomatoes, green chilies and garlic. Chop the tomatoes and transfer to an electric rice cooker with a tsp of oil and let cook for 20-25 minutes.
Mince the green chilies and garlic and set aside. Once the tomatoes have finished in the rice cooker the rest of the process can start.
heat oil in a pot and add mustard and curry leaves, add the minced garlic and green chilies once the mustard starts to pop and saute for a minute. Add the cooked tomatoes along with salt. Let cook, and occasionally stir to avoid sticking to the bottom.
After about 15 -20 minutes of cooking add the chili powder along with the rest of the oil. Keep the powdered fenugreek and asfoetida ready.
After another 5 minutes add the powdered fenugreek and asfoetida powder and a bit more oil if required. Cook another 5 minutes and by now the pickle should be ready.

Tomato Thokku Pickle - Spicy Tomato Preserve - Quick and Easy using Rice Cooker
Preparation Time:10 minutes
Cooking Time: 45 minutes
Ingredients

1. 2 lbs of tomatoes - about 5 cups chopped tomatoes (I used different kinds of cherry tomatoes)
2. 5-8 green chilies (there is no fixed amount for this, use as many as you want)
3. 6 garlic cloves
4. 1 tbsp red chili powder (adjust depending on the number of green chilies used)
5. 1 tsp of powdered roasted methi(vendhayam) seeds and a tiny piece of asfoetida
6. 4 tsp of salt (or as per taste
7. 1/2 cup or slightly more of sesame oil (nallaennai)
8. seasoning: 1/2 tsp mustard seeds + a sprig of curry leaves (washed and completely dried)

Method

1. Wash and dry the tomatoes completely. Perhaps wash it overnight and let them dry on a kitchen towel. Once dry roughly chop
   the tomatoes.
2. Tip the tomatoes into the rice cooker with a tsp of oil and let it cook till the tomatoes have stewed and most of the water has evaporated. (perhaps 20-30 minutes. I kept the lid on the rice cooker but if you have a bigger cooker and the juice won't splatter out, leave it open. This will reduce the cooking time further. Occasionally stir to avoid sticking to the bottom. Set aside.
3. In the meantime using a food processor or blender mince the garlic and the green chilies together. Do not make a paste.
4. *This step only after the tomatoes have been stewed. Heat a pot (I use a fairly deep one so there is no splatter), add 2 tbsp of oil, when hot add the seasonings.
5. When the mustard starts to pop add the minced garlic and green chilies mixture. Stir for a minute.
6. Add in the tomatoes with salt and another 1/4 cup of oil and let it cook for about 15-20 minutes stirring occasionally. At this stage it does not stick to the pan much but it is good to stir now and then.
7. You will see the oil separating from the tomatoes, add the rest of the oil if required and the chili powder, mix and let cook for another 5 minutes.
8. Add the powdered fenugreek and asfoetida powder and cook another 5 minutes till it becomes a dark red color and the tomatoes start to leaves the sides and oil starts pooling.
9. Let cool completely before transferring to a glass container. Will stay outside the fridge for 3-4 weeks and longer in the refrigerator.

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