wash the tomato's nicely and let it dry.
Cut them into slices.
Take one pan, place it over the stove and light it.
after the pan gets hot take one deep bowled spoon and put 2 spoons of oil into it.
After the oil gets hot put tomato slices to it.
mix the tomato slices nicely in the oil till all the oil applies to all the tomato's.
Add 1/2 tea spoon turmeric.
mix tomato's nicely till the turmeric gets applied to the tomato's. cover the pan with the lid and cook them on medium flame.
After 2 minutes remove the lid and mix the tomato slices nicely.
Again cover the pan with lid and place one bowl with water over the lid as shown in the video clip.
By doing this the surface of the lid gets cool and the droplets of water drop due to the evaporation inside the pan.
After 2 minutes if you remove the lid and see the water is released from the tomato.
Add tamarind to the tomato's.
stir nicely till tomato and tamarind gets mixed with each other nicely.
Due to the moisture in the tomato's the tamarind gets cooked nicely.
we need to take red tight tomato's for the preparation of tomato pickle. 
cover the pan with the lid and place the bowl filled with water over the lid and cook tomato's for 5 minutes.
remove the lid from the pan after 5 minutes and mix the tomato pieces gently.
We need to cook the tomato's softly till the water is exhausted from the pan.
By keeping the lid over the pan, the water will not evaporate quickly and the tomato's will get cooked softly.
Remove the lid from the pan after 3 minutes and mix the tomato's.
By mixing the tomato's the tomato's will not burn at the bottom and will be cooked nicely.
Again place the lid over the pan and cook the tomato's on the medium flame. 
Remove the lid from the pan after 2 minutes and mix the tomato's. Tomato pieces had been cooked softly.
similarly the tomato's are getting thicker slightly. Oil has also release on the top of the tomato's.
So tomato's have been cooked.
Now add sufficient salt to the tomato's. the combination ratio between red chilli and salt is as below 1 cup of red chilli : 3/4 cup of salt. 
Add 3/4 cup of Salt and 1 cup of Red chilli.
Now mix nicely till the red chilli and salt dissolves into the tomato.
If salt and chilli is sufficient, pickle will be lasting for more days.
Again place the lid & water bowl over the pan, and cook the tomato's on the low flame.
Now the tomato is almost cooked, but we are again cooking the tomato's so that the raw smell of chilli is gone.
Remove the lid from the pan after 2 minutes and mix the tomato's.
By doing this the tomato mixture will not get burn at the bottom of the pan.
Again place the lid & water bowl over the pan,and cook the tomato's for some more time.
Remove the lid from the pan after 2 minutes you can see the oil is floating over tomato's.
similarly the tomato mixture is become thick.
Now mix the mixture nicely and taste the mixture to check the salt and chilli in it.
chilli is less hence add 2 table spoons of chilli to it.
if salt is less you can add salt also.
After adding chilli and salt now stir it nicely till the chilli and salt gets applied to the mixture nicely.
Again place the lid &water bowl over the pan,and cook the tomato's for 1 minute. so that the raw smell of chilli goes away.
Remove the lid from the pan after 1 minute and mix the mixture nicely.
we have cooked tomato for preparing tomato chutney. switch off the stove and let the tomato gets cool.
Now to fry fenugreek seeds take one pan, place it over the stove and light it.
when the pan gets hot add one tea spoon Fenugreek seeds to it.
now fry the Fenugreek seeds on low low low flame.
fry Fenugreek seeds till they turns their color into golden color.
take the Fried Fenugreek in separate bowl. it releases nice fragrance. keep fenugreek seeds for cooling.
Take one mixie jar and add 2 table spoons of mustard seeds to it.
Similarly add the fried Fenugreek seeds.
now grind the mustard seeds and fenugreek seeds into fine powder.
when we are grinding mustard and fenugreek seeds in a higher quantity then grind them separately.
As we are grinding the mustard and fenugreek seeds in small quantiry hence we are grinding together.
take the powder in a separate bowl.
when the tomato mixture is little warm, we need to add the mustard and fenugreek powder to it.
mix the mixture nicely.
when the tomato mixture is little warm, we need to add the mustard and fenugreek powder to it. else the taste will become bitter.
mix the mixture gently till the powder gets dissolves in the tomato paste.
Take 1 mixie jar when the tomato mixture gets cool.
Add garlic cloves to it. keep some garlic cloves for tempering.
Add tomato slice mixture to the jar.
Now grind the tomato slices mixture nicely.
Need not to grind the mixture for long time. its enough if we give 2 - 3 rounds.
if we grind the mixture for a long time the mixture will turn into a fine paste and it wont be so tasty.
Take the grind tomato paste into a bowl.
For tempering take 1 non stick pan, place it over a stove and light it.
When the pan gets hot put 2 spoons of oil to it.
For tempering we are using more oil.
We use more oil in tomato chutney.
hence we are tempering with ore oil.
After the oil gets hot Add 1/2 tea spoon mustard & 1/2 tea spoon cumin seeds.
once the mustard and cumin seeds are getting fried add smashed garlic cloves to it.
If don't smash the garlic cloves they may bust in air.
Add bengal gram, Urad dal and mix the tempering with the help of spoon.
By mixing the tempering with spoon entire tempering gets fried evenly.
Tempering mixture should be fried on low flame.
Add the curry leaves to it and place the lid over the pan.
After some time remove the lid over the pan. mix the mixture with the help of spoon nicely.
when ever you are tempering for tomato chutney or any other chutney you should use groundnut oil or til oil. the chutney will be very tasty.
Add 1 pinch of hing. mix it till the hing is dissolves in the oil.
If we are adding hing the chutney will have nice flavor.
those who doesn't like hing smell can skip hing from tempering.
when the tempering is getting fried. add red chilli by breaking in 2 - 3 pieces.
Add the red chilli at the last as it gets fried very quickly.
Now the tempering is ready, now add the tomato paste to it.
now mix the mixture gently till the tempering and tomato mixture mixes nicely.
Switch off the stove once both the mixture and tampering get mixed.
take the tempered mixture into a bowl.
we can see the oil is not sufficient in the chutney. now add 2 spoons of oil in the same pan an get it heat.
when the oil gets heat nicely add the hot oil to the chutney in the bowl.
now mix the mixture and oil nicely.
If oil, salt & chilli is sufficient then only the chutney will be lasting for more days.
now taste once again and add the salt if it is insufficient.
that set so delicious instant tomato pickle or boiled tomato pickle is ready.
This boiled pickle can be taken with idli, dosa or not rice. It will be very tasty.
This prepared pickle can be stored for a month in a glass jar and if stored in a refrigerator it can be stored for 2 months.
