Chop the tomatoes.
Heat the oil in a pan. Add mustard, urad, chana dal, jeera and dry red chilies. Allow mustard to crackle and stir to prevent dals from burning.
Add curry leaves, green chilies, hing and garlic and saute for a minute on med heat.
Add the tomatoes and salt. Saute to combine everything well.
Cook under lid on medium flame for 5-7 minutes until tomatoes and soft and mushy.
Turn off heat and let the mixture cool a little.
Transfer to blender. Add water if needed to adjust the consistency of the chutney (be careful to not thin it out too much ? I usually add only 2 or 3 tbsp of water).
Blend the mixture to a smooth paste. Check and add more salt if at all needed.
