In a pan heat oil, put a small quantity of moong dal and chana dal (we add them even while tempering to give nutty flavor).

Add green chillies and curry leaves. Saute for a while.

Slice tomatoes into fine slices so that they can be cooked easily.

Add them to the above spices and cook with lid covered till they become soft.

Usually, cooking time depends on the variant of tomatoes we use. Ripe gets cooked fast whereas raw takes time to cook.

Although we use raw version cooking for 5 minutes and then blending them makes it taste good but one can feel its unique flavor.

Coming to our version, we cooked for 5 minutes and then added coriander leaves, ginger, garlic, cumin seeds and salt.

Mix all ingredients and transfer this mix to a mixer grinder and make a soft paste.

If you are using ripe tomatoes then we get liquid. If the paste becomes thick then add little water to make its consistency light.

Again heat oil in a pan and add few grains of mustard seeds, moong dal and chana dal.

Based on the spiciness you need, adjust adding dry red chillies, a pinch of asafetida and curry leaves.

Mix well and pour over Tomato Chutney.