A slurp-worthy traditional condiment/side perfect for dosas/idlis/just about anything. Try it on a sandwich or as a dip.
In a medium pan, heat 2 teaspoons of oil, add the red onions and garlic. Sauté till golden brown
Add the tomatoes and cook them till the tomatoes are soft and mushy.
Transfer to a blender and grind to a smooth paste. Add a teaspoon of water at a time to adjust the thickness of the chutney. Transfer to a bowl.
Heat 2 teaspoons of Sesame oil in a small pan, add mustard seeds (they will sputter, so be careful). Add urad dal and fry till golden brown. Switch off the flame and add the curry leaves (they will burst, so be careful).
Add the tempering on top of the Tomato chutney. Serve.