Heat oil in a pan. Add chana dal, urad dal and methi seeds and roast until light pink in colour. Now add dry red chillies, garlic, ginger and roughly chopped tomatoes to it. Add turmeric, salt and sugar to it and mix everything well.
Cook tomatoes on medium heat stirring occasionally until it is very soft. Let it cool.
Take tomato mix in a mixer jar and grind it to a fine paste.
To make tempering, heat oil, add mustard seeds and let it crackle. Add udad dal and fry until light pink. Add hing and curry leaves and turn off the gas. Pour this tempering over the prepared chutney.
Tomato chutney can be served with Idli, dosa or as a side dish with a meal.
