Dice tomatoes into chunks.
Heat a big wok and dry roast the red chillies.
Add 2 tablespoons of oil and sauté onions for a few minutes adding salt.
Addition of salt accelerates caramelizing. Next Add garlic cloves.
Sauté until onions turn golden brown.
Add tomato pieces and cook.
The tomatoes while cooking become pulpy.
Continue to sauté in medium flame for a few more minutes until the water evaporates and the tomato onion mixture gets mushy and cooked.
Switch off the flame
Cool and blend to a smooth paste.
For the tempering heat 1 teaspoon oil and splutter the mustard seeds followed by hing and curry leaves.
Switch off the flame and add the powders (chilly powder and dhania).
Add in the tomato paste immediately, put on the flame to medium.
Remove from fire when the oil separates and the chutney thickens.
Serve warm with Dosa or Hot idlis or even uttapams and kuzhi panyaaram.
