Prepping the tomatoes

• Wash and pat dry your tomatoes.
• Once dry, chop them as finely as you can.

Instant Pot Method

Frying the garlic

• Insert the inner pot into the Instant Pot, plug in and press SAUTE MODE-NORMAL-7 mins.
• Wait for the display to read HOT. When the display reads hot, add the sesame oil.
• Now, add the sliced garlic and saute till it becomes a light golden brown When the garlic has browned, drain and set aside.
  

Tempering

• To the remaining oil in the pot, add mustard seeds and allow them to splutter.
• When they splutter, add fenugreek seeds, finely chopped ginger and saute for 30 to 40 secs.
• Immediately tip in the curry leaves and mix well.

Pressure cooking the tomatoes

• Now, add the finely chopped tomatoes and stir well.
• Add the salt and tamarind paste and mix.
• When done, add the red chilli powder and stir to combine.
• Allow this to simmer for 2 mins or until the SAUTE cycle completes.
  
• When the SAUTE cycle finishes, ensure that the sealing ring has been inserted properly into the lid.
• Press CANCEL.
• Close the Instant Pot and turn the VALVE to SEALING.
• PRESS PRESSURE COOK MODE- HIGH PRESSURE- 10 mins.
• Allow the cooking cycle to complete fully.
• When the cooking cycle is complete, quick release pressure by turning the valve to VENTING.

Making the spice powder

• While the mixture is cooking, heat another pan and dry roast the mustard seeds and fenugreek seeds until fenugreek seeds are pink and fragrant.
  
• Do this on low flame as they burn quickly.
• Let cool and grind to a powder in a blender.

Simmering the Thokku

• Press CANCEL.
• Open the lid and gently mash the tomatoes with a potato masher.
  
• This is optional but recommended. Tip in the spice powder, fried garlic, jaggery and adjust salt if required.
• Now, close the Instant Pot with a glass lid. PRESS SAUTE MODE- NORMAL- 20 MINUTES.
• While the thokku simmers, make sure that you keep stirring it every 2 mins once to prevent burning or sticking to the bottom.
• After 20 mins, 85% of the liquid from the pickle would have evaporated and you will have a thick Thakkali Thokku.
• Let cool completely before transferring them to sterilized jars.

Stovetop Method

• Heat a deep pressure pan with sesame oil.
• Add the garlic and fry till golden.
• Drain and set aside.
• Now add the garlic and fry till golden.
• When the garlic is done, drain and set aside.
• To the same pan, add mustard seeds and when they splutter, add fenugreek seeds and ginger.
• Saute for 30 secs. Now, add curry leaves and mix well.
• Immediately tip in the finely chopped tomatoes and stir well.
• Now, add salt and tamarind paste. Mix well.
• Tip in the chili powder and stir to combine.
• Simmer this mixture until it reduces to half.
• This takes roughly 12 to 14 mins.
• When the Thokku has reduced to half it volume, add the freshly ground fenugreek and mustard powder, fried garlic and jaggery.
• Stir well to combine.
• Adjust salt if required.
• Simmer this for 7 to 8 mins on low flame until the Thokku thickens and oil begins to float to the surface.
• When done, allow it to cool completely before transferring to a clean air tight sterilized jar.
• It may take longer if you are making a huge batch.