Tomato Tango

“Indulge in a Symphony of Spice: Tomato Tango – Where Flavor Takes the Lead!”


  • 1 kg ripe tomatoes, finely chopped
  • 4-5 tablespoons oil (preferably sesame or vegetable oil)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 1-2 dried red chilies, broken into pieces
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 2-3 teaspoons red chili powder (adjust according to your spice preference)
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala powder
  • Salt to taste
  • 1-2 tablespoons jaggery or brown sugar (optional)
  • Fresh coriander leaves for garnish (optional)


  1. Heat oil in a heavy-bottomed pan or kadhai over medium heat. Once the oil is hot, add mustard seeds and let them crackle.
  2. Add cumin seeds, fenugreek seeds, and dried red chilies. Sauté for a few seconds until aromatic.
  3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  4. Add finely chopped tomatoes to the pan. Stir well and cook uncovered over medium heat, stirring occasionally, until the tomatoes become soft and mushy, and the mixture thickens. This may take about 20-25 minutes.
  5. Once the tomatoes are cooked down, add turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Mix well to combine all the spices with the tomatoes.
  6. If you prefer a slightly sweet taste, you can add jaggery or brown sugar at this stage.
  7. Cook the mixture for another 10-15 minutes, stirring occasionally, until it reaches a thick, jam-like consistency and the oil starts to separate from the sides of the pan.
  8. Taste and adjust the seasoning according to your preference. If you prefer a smoother texture, you can use a potato masher or immersion blender to slightly blend the mixture.
  9. Once done, remove the pan from the heat and let the tomato thokku cool completely.
  10. Transfer the cooled tomato thokku to clean, dry glass jars and store in the refrigerator. It can be stored for up to a month when refrigerated.
  11. Serve Tomato Tango as a condiment with dosa, idli, chapati, rice, or any other Indian bread of your choice. Garnish with fresh coriander leaves before serving if desired.

Enjoy your homemade Tomato Tango!

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