The past couple of months have been quite busy at the home front. I usually try a variety of dishes regularly but everything came to a halt until I started it off again with this red capsicum and tomato thokku. This month's theme at Beyond Curries being Preserves/Pickles, I was in a mood for trying something spicy. While browsing through the collection of recipes I have I happened to see this Red Capsicum Pickle recipe. I don't use red capsicum as often as I use its green counterpart. Somehow the flavor and taste of the red one does not appeal me enough to use it regularly. So I was thinking back and forth whether to try the pickle or not. Finally I decided to give it a shot because I had to use tomatoes too. This thokku is quite similar to the tomato thokku Tamilians usually prepare. The only change is that we will be adding chopped red capsicum too.

The Red Capsicum and Tomato Thokku had a fantastic red color. It was so vibrant looking than the usual tomato thokku. The taste was very good too. It had a mild red capsicum flavor going at the back not overpowering the entire pickle. It like that subtle ness very much. It was something different but not extreme different. This Red Capsicum and Tomato Thokku tastes especially very good with idlis and dosas. I also mixed it with hot white rice with a spoon of sesame oil. It was heaven!

Recipe: Red Capsicum and Tomato Thokku (Pickle)
Prep Time: 5-10 minutes
Cooking Time: 45-60 minutes (depending upon the consistency and stove)
Makes: 1/2 cup of pickle
Shelf Life: Probably a week if refrigerated
Recipe Inspiration/Source: Aval Vikatan (Tamil Women's Magazine)
Recipe Level: Basic/Beginner/Easy
Spice Level: As per taste
Recipe/Post by: Madhuram


For grinding:
Red Capsicum, diced - 1 big size
Tomatoes, diced - 2 medium size
Dried Red Chillies - 3 (I used the small round ones)
Salt - 1/2 to 1 teaspoon or as per taste
Turmeric powder - a pinch

For tempering:
Sesame Oil - 2 tablespoons
Mustard seeds - 1/2 teaspoon
Hing powder - a pinch

  1. Grind together the ingredients mentioned in the list to a smooth paste/mixture. Adding water is not necessary. The tomatoes secrete enough water. Add more water means more time in the stove to reduce it.
  2. In a frying pan heat the oil. Once it is hot enough add the mustard seeds and let it splutter. Also add the hing powder. Now to this add the ground capsicum and tomato mixture.
  3. Reduce the heat. I have an electric range, so I kept it at 3 so that the mixture will not start splattering everywhere. Check for seasoning in the middle and add salt or chili powder accordingly. Stir it once in a while until all the water evaporates and the mixture reduces. Mine took nearly 60 minutes.
  4. Let it cool completely before you can transfer it to a clean bottle.

Special Notes/Tips:
  • We don't eat very spicy food, so one may want to increase the quantity of chilies if you prefer a spicy pickle.
  • The above measurement yielded about 1/2 cup of pickle and it was over within 2 days. It was so very tempting. I guess this thokku will keep good for a about a week if stored properly in a refrigerator if you prepare a bigger batch.

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  1. Rachana Kothari // 21 May 2010 at 03:22  

    Thats a mouthwatering recipe :)

  2. Priya (Yallapantula) Mitharwal // 21 May 2010 at 03:36  

    Sounds lovely to have capsicum and tomato mixed together in thokku.

  3. Madhavi // 22 May 2010 at 00:38  

    Oh lovely pickle recipe!!

  4. Murasaki Shikibu // 22 May 2010 at 14:37  

    It's true that Red Capsicum can be overpowering. Good job on achieving balanced flavors! :)

  5. momsnetwork // 24 February 2011 at 17:53  

    I simple love tomato thokku, and this is such a mouth watering presentation.
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