Step 1: Fry dals, fenugreek, and chilies

Heat 1 tablespoon of oil in a kadai (pan). Add 1 tablespoon of channa dal, 1 tablespoon of urad dal, 5-6 fenugreek seeds, and 2 red chilies. Fry until they turn golden brown.

Step 2: Add garlic and tomatoes

Add 8-10 garlic pods and 4-5 chopped tomatoes to the pan with the fried dals and chilies.

Step 3: Season and cook tomatoes

Add salt as per taste and 1/4 teaspoon of sugar to the tomatoes. Fry the mixture until the tomatoes become soft and pulpy.

Step 4: Add coriander and grind

Add a handful of coriander leaves to the cooked mixture. Allow it to cool down completely, then transfer it to a blender and grind into a fine paste.

Step 5: Prepare tempering

In a separate small kadai, heat 1 teaspoon of oil. Add 1 teaspoon of mustard seeds. Once the mustard seeds splutter, add a pinch of asafoetida and a few curry leaves. Fry for a few seconds until fragrant.

Step 6: Combine chutney and tempering

Pour the prepared tempering over the ground tomato chutney. Mix well before serving.

• Adding a small amount of sugar helps to balance the tartness of the tomatoes.

• Adjust the number of red chilies according to your spice preference.