Spring Onion & Raw Tomato Tokku
If you often buy spring onions for noodles or fried rice and forget about them until they wilt in the fridge, this recipe is for you! This Spring Onion & Raw Tomato Tokku is a quick South Indian-style chutney or pickle that turns those leftover greens into a spicy, tangy, and flavorful side dish.
Made with charred tomatoes, garlic, and green chilies, this tokku gets a smoky depth of flavor, balanced beautifully with roasted urad dal, sesame seeds, and cumin. It’s finished with a fragrant tadka of mustard seeds and curry leaves that makes it absolutely irresistible.
The best part? It stays fresh for up to a week in the fridge, making it perfect for busy days. Serve it with hot rice, dosa, idli, or chapati — it adds a burst of flavor to any meal.
Whether you call it tokku, pachadi, or chutney, this is a delicious way to make sure no spring onion ever goes to waste again!
Ingredients
For tokku
- 2 ripe tomatoes
- 2 raw tomatoes
- Spring onions – 1 bunch (use both white and green parts)
- Green chilies – as per spice preference
- 6–8 garlic cloves
- 1 tbsp urad dal
- 1 tbsp black & white sesame seeds
- 1 tsp jeera (cumin seeds)
- 2–3 dried red chilies
- Salt to taste
For tadka:
- Oil
- Mustard seeds
- Curry leaves
Instructions
- Toast tomatoes, garlic, and green chilies on a pan until charred and slightly soft.
- Heat oil, add urad dal, sesame seeds, jeera, and dried red chilies — roast till golden.
- Add chopped spring onions and charred tomatoes, cook for a few minutes.
- Let it cool slightly, then blend everything into a coarse paste.
- Heat a little oil, splutter mustard seeds and curry leaves, pour over the tokku.
Tips & Notes
Stays good in the fridge for up to a week — perfect with rice, dosa, or chapati 😋