Tomato-Onion Relish | Instant Pot Tomato Onion Thokku

A delicious and versatile tomato-onion relish aka tomato onion thokku recipe in Instant Pot. You can serve this as a side with different dishes. Make this relish a part of your weekend meal prep and trust me, folks, it comes in handy for many meals.


Tomato-Onion Relish 


20 servings


South Indian


1 hour 15 min




A delicious and versatile tomato-onion relish recipe!

– ¼ cup oil any regular cooking oil would work – 2 tsp mustard seeds – ½ tsp asafoetida – 500 grams onion chopped. I used two large onions from Costco. – 10 mint leaves – 10 curry leaves – 400 grams tomato chopped. I used three medium-large Roma tomatoes. – 5 tsp salt or to taste – 3 tsp red chili powder or to taste – 2 tbsps water – 50 grams jaggery crushed

You will need:


Simple & easy-to-follow

Steps 1-2

– Set the Instant Pot in saute mode and add the oil. – When the oil is hot, add the mustard seeds and hing. Let the mustard seeds splutter.

Step 3

– Now add the onion, mint leaves, and curry leaves. Saute it for five minutes.

Steps 4-5

– Turn off the Instant Pot and add the tomatoes, salt, and red chili powder. – Gently mix and add the jaggery and sprinkle two tbsps of water on top.

Steps 6-7

– Close the Instant Pot lid and make the vent is in the sealing position. Pressure cook this for 5 minutes at high pressure and let the pressure release naturally when the cooking is complete. – After the pressure is all released, open the Instant Pot and set it back in saute mode.

Steps 8-9

– Mix and mash the tomatoes, and by now, the consistency will be thin, and it's normal. Check for salt and spice and, if required, adjust accordingly. If the relish is spicy, add salt and jaggery to balance it. For us, the spice measure, as mentioned above, was perfect. – Now partially cover the Instant Pot with its lid or any other lid and let it simmer in saute mode for 20 to 25 minutes. Stir in between for every 5 to 7 minutes.

Steps 10-11

– Turn off the Instant Pot after 25 minutes and let it cool for an hour. As the relish cools, it thickens, and here is mine after complete cooling. – And don't worry about relish getting stuck to the bottom of the pan. Look below. It comes out clean.

Step 12

– Now store it in an air-tight bottle and refrigerate. It stays wells for 10 to 15 days.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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