firstly, in a kadai heat 2 tbsp oil and saute 1 tbsp chana dal, 1 tbsp urad dal, 1 tsp coriander seeds, 1 tsp cumin seeds, ¼ tsp methi and 5 dried red chilli.
roast on low flame until it turns golden brown.
now add 1 onion, 5 clove garlic and 1 inch ginger.
saute until the onions shrink slightly.
further, add 2 tomato, small piece tamarind and ¾ tsp salt.
mix well making sure everything is well combined.
cover and cook for 10 minutes or until the tomatoes soften.
now add 1 cup pudina, ½ cup coriander and saute slightly.
cool completely, and transfer to a blender.
blend to smooth paste adding water if required.
now prepare the tempering, by heating 3 tsp oil.
splutter ¾ tsp mustard, pinch hing, 1 dried red chilli and few curry leaves.
pour the tempering over the chutney and mix well.
finally, enjoy tomato pudina chutney is ready to enjoy with rice, idli or dosa.