Tomato Onion Thokku Recipe – Authentic South Indian Chutney

Last Updated on 4 months by Neha Deshmukh

Tomato Onion Thokku Recipe – Authentic South Indian Chutney

Hey everyone! If you’re anything like me, you love a good chutney with your South Indian breakfast. And let me tell you, this Tomato Onion Thokku is a game-changer. It’s tangy, spicy, and utterly addictive. I first made this years ago trying to recreate my grandmother’s version, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the flavor just gets better with time. Let’s get cooking!

Why You’ll Love This Recipe

This Tomato Onion Thokku isn’t just another chutney; it’s a little burst of South Indian sunshine in every bite. It’s perfect for adding a zing to your idli, dosa, or even a simple chapati. Plus, it comes together quickly – perfect for busy mornings or when you just need a flavorful side dish in a hurry. It’s a wonderful way to use up ripe tomatoes, and honestly, once you try it, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to whip up this delicious thokku:

• 4 Ripe Tomatoes (about 400g)
• 2 Big Onions (about 200g)
• 1 tsp Red Chilli Powder (adjust to your spice preference)
• 0.25 tsp Turmeric Powder
• 1 pinch Hing (Asafoetida)
• 0.5 tsp Sugar
• As needed Coriander Leaves, chopped
• As needed Salt
• As needed Water (about ½ cup)
• 2 tbsp Cooking Oil (I prefer sunflower or vegetable oil)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal (split black lentils)
• 2 tsp Chana Dal (split chickpeas)
• Few Curry Leaves

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Ripe Tomatoes: Seriously, use ripe tomatoes! They’re sweeter and break down beautifully, giving the thokku that perfect texture. The riper, the better – almost bordering on being too soft is ideal.
• Red Chilli Powder: The quality of your red chilli powder matters. Kashmiri chilli powder gives a lovely color and mild heat, while a spicier variety will, of course, kick things up a notch.
• Hing (Asafoetida): Don’t skip the hing! It adds a unique, almost savory depth of flavor that you just can’t get anywhere else. A little goes a long way, though.
• Oil for Tempering: Traditionally, sesame oil is used for the tempering in some South Indian households, especially in Tamil Nadu, lending a nutty aroma. However, sunflower or vegetable oil work perfectly well too, and are more readily available.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
2. Next, add the urad dal and chana dal. Sauté them until they turn golden brown and fragrant. This usually takes about a minute or two.
3. Toss in a few curry leaves. They’ll sizzle and release their amazing aroma. Then, add the chopped onions and cook until they become translucent.
4. Now, add the chopped tomatoes and sauté for about a minute. Then, sprinkle in the turmeric powder, salt, and sugar. Cook until the tomatoes soften and start to break down.
5. Stir in the red chilli powder and cook for another minute, until the raw aroma disappears. This is important – you don’t want a raw chilli powder taste!
6. Pour in about ½ cup of water, give everything a good mix, and cover the cooker. Pressure cook on high heat for 2 whistles.
7. Let the steam release naturally. Once the pressure is released, open the lid. If the thokku seems a little watery, simmer it briefly, stirring constantly, until it reaches your desired consistency.
8. Finally, garnish with freshly chopped coriander leaves. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years to make this thokku perfect every time:

• Consistency is Key: If you prefer a smoother thokku, you can use a potato masher to lightly mash the tomatoes after pressure cooking.
• Preventing Sticking: The thokku can sometimes stick to the bottom of the cooker. Stir frequently, especially during the simmering stage.
• Spice Level: Don’t be afraid to adjust the amount of red chilli powder to suit your taste. Start with less and add more if needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil doesn’t contain any animal products.
• Spice Level Adjustment:
  • Mild: Use Kashmiri chilli powder and reduce the quantity to ½ tsp.
  • Medium: Use a regular red chilli powder and stick to 1 tsp.
  • Hot: Add a pinch of cayenne pepper or use a spicier variety of red chilli powder.
• Festival Adaptations: In my family, we always make this during Pongal and Diwali – it’s considered an auspicious dish and a must-have on the festive menu.

Serving Suggestions

This Tomato Onion Thokku is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With hot idli and dosa – a classic pairing!
• Spread on chapati or paratha for a quick and flavorful meal.
• As a side dish with rice and sambar.
• Even as a condiment with your favorite South Indian snacks. A drizzle of sesame oil over everything just elevates the flavor!

Storage Instructions

Leftover thokku can be stored in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for longer storage – just thaw it completely before using.

FAQs

Let’s answer some common questions:

What is Thokku and how is it different from a chutney?

Thokku is a thicker, more concentrated version of a chutney. It’s cooked down for a longer time, resulting in a paste-like consistency. Chutneys are often fresher and more liquid.

Can I make this Tomato Onion Thokku without a pressure cooker?

Yes, absolutely! You can make it in a regular pot, but it will take longer for the tomatoes to soften. Cook them covered over low heat for about 20-25 minutes, stirring occasionally.

What is the best way to store leftover Thokku?

Store it in an airtight container in the refrigerator for up to 3-4 days.

Can I adjust the sweetness level in this recipe?

Definitely! Feel free to adjust the amount of sugar to your liking. You can even use jaggery instead of sugar for a more traditional flavor.

What are some other dishes that pair well with Tomato Onion Thokku besides Idli and Dosa?

It’s fantastic with Uttapam, Pongal, Vada, and even as a spread for sandwiches!