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# Tomato Pickle Recipe
## Step-by-step
firstly, in a large vessel take enough water and get to a boil. once the water comes to a boil, add 1 kg red tomatoes.
boil for 5 minutes, or until the tomatoes are blanched well.
cool completely, and peel the skin of tomato.
also, roughly chop the tomatoes. make sure there are no insects in tomatoes.
transfer the chopped tomato into a large kadai.
add 50 gram tamarind and mix well. adjust the amount of tamarind based on the sourness of the tomato.
cover and cook until the mixture turns soft and mushy.
cool completely, and transfer to the mixer jar.
also add 4 tbsp chilli powder and 2 tbsp salt.
grind to smooth paste without adding any water.
in a pan heat, ¾ cup oil. add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ½ tsp cumin and pinch hing.
also add 10 garlic, 4 dried red chilli and few curry leaves.
splutter the tempering and fry until the garlic turns slightly golden.
pour into blended tomato paste and mix well.
cook for 2 minutes or until all the flavours are absorbed well.
cool completely, and transfer to a glass jar.
finally, **tomato pickle** is ready to enjoy for 3 months or more when stored in the refrigerator.
## Video
## Notes
* firstly, make sure to bring red coloured tomatoes as they give rich colour.
* also, boiling the tomatoes in water helps to peel the skin of the tomato. this makes the chutney silky smooth texture.
* additionally, adding tamarind helps to add sourness to the pickle.
* finally, **tomato pickle recipe** tastes great when sourness and spiciness are well balanced.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/tomato-pickle-recipe-tomato-pachadi/](https://hebbarskitchen.com/tomato-pickle-recipe-tomato-pachadi/)
## Step-by-step