firstly, in pan place 1 kg tomato cut into half.

add 2 tbsp oil and roast on medium flame.

flip over and cook both sides.

also, add 15 cloves garlic and roast uniformly.

roast until the skin of the tomato softens.

cool completely, and tranfer to the mixer grinder.

grind to smooth paste without adding any water. keep aside.

in a large kadai, heat ½ cup oil. add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 2 dried red chilli, a few curry leaves and pinch hing.

splutter the tempering keeping the flame on medium.

keeping the flame on low, add 4 tbsp chilli powder and 1 tsp turmeric.

saute on low flame until the spices turn aromatic.

further, add the prepared tomato garlic puree and mix well.

cover and cook for 20 minutes or until the oil separates from the sides.

also, add 2 tbsp salt and 1 tbsp jaggery.

mix well and continue to cook until the oil separates from the sides.

finally, enjoy tomato chutney with rice, idli or dosa.